- 1 tablespoon olive oil
- 6 shallots, quartered
- 3 pints grape tomatoes
- Kosher salt and black pepper
- 1/2 cup dry white wine
- 2 tablespoons capers
- Heat the oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.
- Add the tomatoes, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until a few of the tomatoes begin to burst, 2 to 3 minutes.
- Add the wine and cook until nearly evaporated, 4 to 5 minutes. Stir in the capers.