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Pan-Sautéed Grape Tomatoes with Mozzarella

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Serve this flavorful side dish made with tomatoes and mozzarella - ready in 20 minutes.
Updated Feb 29, 2012
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

256 Calories, 21g Total Fat, 9g Protein, 7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
256
Total Fat
21g
0%
Saturated Fat
10g
0%
Sodium
542mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
2g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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