- 2 teaspoons olive oil
- 1/4 cup chopped shallots
- 1 teaspoon minced fresh thyme
- 1 garlic clove, minced
- 2-1/2 cups cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces fresh mozzarella cheese cut into 1/2-inch cubes
- In a large skillet, heat oil over medium-high heat; saute shallots with thyme until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, salt and pepper; heat through. Remove from heat; stir in cheese. Yield: 4 servings.
Reviews forCherry Tomato Mozzarella Saute
"Great way to use up a bumper crop of cherry tomatoes over the summer. It's best eaten fresh from the stove than leftovers."
"Delicious! I used the tiny balls of fresh mozzarella for convenience and presentation. Loved it!"
"We love this! I've used cored, chopped tomatoes instead of cherry tomatoes. It is funnier, but tastes fabulous with garden tomatoes."
"This recipe is so good! My husband and I both love it and we have not only used it as a side dish, but we have tossed it over pasta and eaten it as a main dish."