Sautéed Tomatoes with Shallots
Add a sweet burst of flavor to your eggs, meats, and fish dishes with sauteed tomatoes and shallots. Fresh tomatoes are quickly sauteed with shallots in a little olive oil and finished with fresh herbs, salt ,and pepper.
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.
Notes
Storage and Reheating
Allow the sautéed tomatoes and shallots to cool to room temperature before transferring them to an airtight container, such as glass or BPA-free plastic.
Store in the refrigerator for up to 3 to 4 days, or freeze in a freezer-safe container or resealable freezer bag for up to 2 months, and label with the date.
Nutrition
Calories: 81.3kcalCarbohydrates: 4.3gProtein: 0.8gTotal Fat: 7.1gSaturated Fat: 1gSodium: 63.1mgPotassium: 179.8mgFiber: 1.1gSugar: 2.5gNet Carbohydrates: 3.2g
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