Sautéed Cherry Tomatoes with Shallots

  • Servings: 4

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  • 1 tablespoon unsalted butter
  • 2 large shallots, minced
  • 2 pints cherry tomatoes, preferably small to medium
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large heavy nonreactive skillet, melt the butter over moderately high heat. Add the shallots and cherry tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften (a few of the skins will split) and the shallots are golden, about 3 to 4 minutes. Serve the tomatoes and shallots immediately.

Contributed By Published June 1997

470620 recipes/sauteed-cherry-tomatoes-with-shallots 2013-12-06T23:47:06+00:00 Judith Sutton summer|side-dishes|4|basic-easy|fast|vegetarian|weeknight-dinner june-1997,judith sutton,sauteed tomatoes,cooked cherry tomatoes,tomato side dish,tomatoes with shallots recipes,sauteed-cherry-tomatoes-with-shallots 470620

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