Take familiar techniques, like sauteing, and apply them in new ways for this delicious side.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat oil over medium-low heat. Cook shallot, stirring often, until softened, about 5 minutes.

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  • 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.

  • Stir in parsley. Season with salt and pepper; toss to combine.

Reviews (4)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
02/26/2008
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.....
Rating: Unrated
02/26/2008
You can freeze grape tomatoes?????
Rating: Unrated
02/26/2008
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.
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Rating: Unrated
02/06/2008
A perfect way to use my frozen grape tomatoes from the summer garden!