PAN-SAUTéED GRAPE TOMATOES WITH MOZZARELLA

Pan-Sautéed Grape Tomatoes with Mozzarella image

Provided by By Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 10

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:

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.
Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.

Nutrition Facts : Calories 256, Carbohydrate 7 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 542 mg