Pan-Sautéed Grape Tomatoes with Mozzarella

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

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
256
,
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
),
Sodium
542mg
542%;
Total Carbohydrate
7g
7%
(Dietary Fiber
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.