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    Sautéed Cherry Tomatoes with Shallots


    Source of Recipe


    Cooking Light 2005 Annual

    Recipe Introduction


    Points: .7
    Servings: 6 (1/2 cup each)

    CL Notes: Heat brings out the inherent sweetness of the tomatoes, while shallots give them a soft garlic-onion bite. Once the tomatoes pop, they're ready to serve. The ripeness of the tomatoes will determine how long they need to cook; the riper the tomatoes, the less time they'll need to pop. Grape tomatoes also work well in this recipe.

    List of Ingredients




    2 teaspoons olive oil
    3 tablespoons finely chopped shallots (about 1 large)
    4 cups cherry tomatoes
    1/4 cup chopped fresh parsley
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper

    Recipe



    Heat olive oil in a large nonstick skillet over medium heat. Add shallots; cook 2 1/2 minutes or until tender, stirring occasionally. Add tomatoes; cook 5 minutes or until slightly soft and thoroughly heated. Remove from heat. Stir in parsley, salt, and pepper. Serve immediately.

    NUTRITION PER SERVING
    CALORIES 39(44% from fat); FAT 1.9g(sat 0.3g,mono 1.2g,poly 0.3g); PROTEIN 1.1g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 206mg; FIBER 1.2g; IRON 0.7mg; CARBOHYDRATE 5.7g
 

 

 

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