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Pan-Sautéed Grape Tomatoes with Mozzarella

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By Betty Crocker Kitchens
Updated Feb 29, 2012
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Serve this flavorful side dish made with tomatoes and mozzarella - ready in 20 minutes.

Pan-Sautéed Grape Tomatoes with Mozzarella

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.

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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