Ingredients

• 2 1/2 cups whole red grape or yellow teardrop tomatoes and/or cherry tomatoes
• Nonstick olive oil cooking spray
• 1/4 cup finely chopped shallots
• 1 clove garlic, minced
• 1 teaspoon chopped fresh lemon-thyme or thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup fresh reduced-fat mozzarella cut in 1/2-inch cubes (4 ounces)

Directions

1. Halve about 1 1/2 cups of the tomatoes; set aside. Lightly coat a 10-inch nonstick skillet with cooking spray. Add shallots, garlic, and lemon-thyme. Cook and stir over medium heat for 2 to 3 minutes or until shallots are tender. Add all of the tomatoes, the salt, and pepper. Cook and stir for 1 to 2 minutes more or until tomatoes are just warmed.

2. Remove from heat. Stir in mozzarella cubes.

Email to a friend | Print this recipe | Back