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Sauteed Grape Tomatoes

Everyday Food, December 2003
  • Prep Time 5 minutes
  • Total Time 20 minutes
  • Yield Serves 4
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Ingredients

  • 2 teaspoons olive oil
  • 1 small shallot, minced
  • 2 pints grape tomatoes (4 cups)
  • 2 tablespoons chopped fresh parsley
  • Coarse salt and ground pepper

Directions

  1. In a large skillet, heat oil over medium-low heat. Cook shallot, stirring often, until softened, about 5 minutes.
  2. Add tomatoes and 1/2 cup water. Bring to a simmer; cook, covered, 5 minutes. Uncover, and raise heat to medium-high; cook, tossing often, until tomatoes have softened and water has evaporated, about 3 minutes.
  3. Stir in parsley. Season with salt and pepper; toss to combine.

Recipe Reviews

  • susinc
    26 Feb, 2008

    I suspect the 'structure' of the tomatoes changes...but you could still use them for this or anything 'cooked'
    I actually make this often with no water...just sauteed in olive oil. Then I either toss in some feta or sprinkle goat cheese on top (goat cheese wouldn't 'toss' well) then I put the whole shabang on some sliced french bread...YUM! Makes a great appetizer and even more so with a sprinkling of balsamic.....

  • Terlyn
    26 Feb, 2008

    You can freeze grape tomatoes?????

  • BayTree
    26 Feb, 2008

    Delicious and healthy. I like to add a handful of Pine Nuts when I saute the shallots. They add color, flavor and a nice crunchy texture.

  • rosiemae
    6 Feb, 2008

    A perfect way to use my frozen grape tomatoes from the summer garden!