Pan-Sautéed Grape Tomatoes with Mozzarella

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

tablespoons olive oil

pints (4 cups) grape tomatoes

large shallot, finely chopped

tablespoons dry white wine

tablespoon chopped fresh thyme leaves

teaspoon coarse (kosher or sea) salt

1/2

teaspoon freshly ground pepper

tablespoon butter

container (8 oz) fresh mozzarella cheese in whey, drained, cubed

Fresh thyme sprigs and additional freshly ground pepper, if desired

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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.

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.