Wednesday, October 21, 2009

Sauteed Cherry Tomatoes with Shallots

Make this easy side dish to serve alongside pasta or leftovers on a busy night. It takes less than 10 minutes!

Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add 3 tablespoons finely chopped shallots and cook for 2 and 1/2 minutes, stirring occasionally. Add 4 cups cherry tomatoes (2 pints), and cook for 5 minutes - they should be slightly soft by the end.

Remove from heat and stir in 1/4 cup chopped parsley, 1/4 tsp. salt, and 1/4 tsp. black pepper.

You'll have about 6, 1/2-cup servings of 40 calories each. Grape tomatoes work equally well here, and that's what I used, so the title of my recipe should probably say so!

shallot $0.88
grape tomatoes $5.98
parsley $1.69

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance