What is it about tomatoes? I'm totally in love with them. There's so much you can do with tomatoes, so when I discovered this recipe I knew right away this would be a quick go-to side. Now, in the cookbook -- Keepers, the tomato fondue is more of a sauce then a side, where all of the grape tomatoes are halved. They also use the fat from the chicken that this dish is served with, and chicken juice to make it into a sauce. My version is a little different. By the way, this goes great with chicken, beef and fish.
This dish is a little rich! I remember the first time I made this, and Brian saw the amount of butter I was about to add to this saute pan. He asked, "Are you going to put all that butter in there?" I replied, "Yes, don't look at it! Just walk away." Butter Schmutter!
Adapted from Keepers
Serves 3 to 4
1 tablespoon olive oil or bacon drippings
1 large shallot, thinly sliced
1/4 cup white wine
1 cup grape tomatoes, halved
1 cup grape tomatoes, whole
3 tablespoons unsalted butter
Salt and Freshly ground black pepper, to taste
1/2 teaspoon fresh parsley, minced (optional)
Heat oil in a large skillet over medium heat.
Add the shallots and cook for about 1 minute or until softened.
Add the wine and cook until most of the liquid has evaporated.
Add the tomatoes, stir and cook, about 2 to 3 minutes.
Turn off the heat.
Add the butter, swirl till melted and ingredients are thoroughly combined.