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.
Season to taste with salt and pepper.
Garnish with parsley.
Do not let the shallots brown.
Be careful not to overcook the tomatoes.