Pan-Sautéed Grape Tomatoes with Mozzarella

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

By Betty Crocker Kitchens

February 29, 2012

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.