Add a sweet burst of flavor to your fish, eggs, and meat dishes with sautéed tomatoes with shallots. When you have lots of summer tomatoes, sauté them with shallots and fresh herbs for a simple and healthy side that's ready in 10 minutes!
Jump to:
What are Shallots?
Shallots, onions, and garlic are members of the allium family. Shallots are about the size of a walnut and are 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 away.
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
- Shallots
- Grape or cherry tomatoes
- Fresh herbs (thyme, basil, parsley, etc.)
- Olive oil
- Salt
- Pepper
How to Sauté Tomatoes
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 chopped the same way you dice an onion.
Heat oil in a heavy bottomed stainless steel or cast-iron skillet over medium heat. Add shallots and cook, stirring occasionally, for about 5 minutes, until the edges brown. Add the tomatoes and sauté for 3 minutes until tomatoes are softened a bit and heated through. Season with salt and pepper.
Storage and Reheating
Allow the tomatoes to cool completely before transferring them to an airtight container. Store in the refrigerator for 3 to 4 days.
To reheat, warm them gently in a skillet over medium heat or microwave until heated through.
What To Serve with Sauteed Tomatoes
Sauteed tomatoes will compliment you chicken, fish, and steak dinners. You can also use your chilled leftovers on a salad.
- Pan-Fried Yellowtail Snapper
- Fried Mahi Mahi
- Seared Mahi with Basil Butter
- Roasted Yellowtail Snapper with Old Bay
- Pan Seared Chuck Steak
- Oven Roasted Mahi Mahi
- Air Fryer Snapper with Cauliflower
- How To Cook Skirt Steak on The Stove
Sautéed Tomatoes with Shallots
Ingredients
- 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 (basil, thyme, oregano, or rosemary)
- kosher salt
- black pepper
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add shallots and sauté for about 5 minutes until the edges start to brown.
- Add tomatoes. Cook 2 minutes, give the pan a shake, sprinkle with herbs and cook another minute until softened, but not mushy.
- Remove from pan and season with a little salt and a flurry of freshly ground pepper.
