Pan-Sautéed Grape Tomatoes with Mozzarella

Pan-Sautéed Grape Tomatoes with Mozzarella

Serve this flavorful side dish made with tomatoes and mozzarella - ready in 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

2
tablespoons olive oil
2
pints (4 cups) grape tomatoes
1
large shallot, finely chopped
2
tablespoons dry white wine
1
tablespoon chopped fresh thyme leaves
1
teaspoon coarse (kosher or sea) salt
1/2
teaspoon freshly ground pepper
1
tablespoon butter
1
container (8 oz) fresh mozzarella cheese in whey, drained, cubed
Fresh thyme sprigs and additional freshly ground pepper, if desired
  1. In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
  2. Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
  3. In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Fresh mozzarella comes in various shapes and sizes. Purchase a large ball and cut into cubes or slices for this recipe, or look for bocconcini or pearls, which are small mozzarella balls.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 256
    • Total Fat 21g
      • (Saturated Fat 10g,),
    • Sodium 542mg;
    • Total Carbohydrate 7g
      • (Dietary Fiber 2g,
    • Protein 9g;
    Percent Daily Value*:
      Exchanges:
      • 1 Vegetable;
      • 1 High-Fat Meat;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.