Pan-Sautéed Grape Tomatoes with Mozzarella

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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

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.