Add a sweet burst of flavor to your eggs, meats, and fish dishes with sautéed tomatoes with shallots.
This recipe uses fresh ripe grape tomatoes sautéed with shallots in a little olive oil and finished with fresh herbs, salt, and pepper. It only takes a few minutes to prepare the dish, and it's loaded with vitamin C and disease-fighting lycopene, a carotenoid that gives tomatoes their red color.
What are Shallots?
Shallots, onions, and garlic are members of the allium family. They are about the size of a walnut, about 2-inches in width, and often described as a cross between onions and garlic. They can be used both cooked and raw and are often used in place of onions, for a sweeter taste.
When shopping, look for shallots that are firm and heavy for their size with no soft spots and dry skin. Sprouting shallots with soft spots are old and should be avoided. If there is a bit of a green sprout on your shallots, you can safely trim it.
Store shallots in a cool, dry, and dark place with plenty of air circulation, and they will last for about a month.
What You Need:
- Grape or Cherry Tomatoes (organic are preferred)
- Fresh herbs (thyme, basil, parsley, etc.)
- Olive Oil
How to Prepare
Wash and towel dry the tomatoes. Slice them vertically, through the stem end.
Trim the ends of the shallots with a paring knife and then peel the outer 2 or 3 layers of papery skin. They can be diced the same way you dice an onion.
Heat oil in a 10-inch skillet over medium heat. Add shallots and cook, stirring occasionally, for about 5 minutes, until the edges start to brown. Add the tomatoes and sauté for 3 minutes until tomatoes are softened and heated through. Season with salt and pepper.
Try Sauteed Tomatoes with These Entrees:
Sautéed Tomatoes with Shallots
- 2 tablespoon olive oil (you can use unsalted butter)
- 2 medium-sized shallots finely chopped
- 1 ½ cups cherry or grape tomatoes stemmed and halved lengthwise
- 1 tablespoon fresh herbs, such as basil, thyme, oregano, or rosemary
- Pink salt
- Freshly ground pepper
- Heat oil in a large skillet over medium-high heat.2 tablespoon olive oil
- Add shallots and saute about 5 minutes until the edges start to brown.2 medium-sized shallots
- Add tomatoes. Cook 2 minutes, give the pan a shake, sprinkle with herbs and cook another minute until softened, but not mushy.1 ½ cups cherry or grape tomatoes, 1 tablespoon fresh herbs, such as basil, thyme, oregano, or rosemary
- Remove from pan and season with a little salt and a flurry of freshly ground pepper.Pink salt, Freshly ground pepper
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.