Sautéed Tomatoes and Shallots


  • 2 tablespoons capers
  • ½ cup dry white wine
  • 6 shallots, quartered
  • 3 pints grape tomatoes
  • Kosher salt and pepper
  • 1 tablespoon olive oil

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, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until a few of the tomatoes begin to burst, about 3 minutes. Add ...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network