Pan Sauteed Grape Tomatoes with Mozzarella Cream

By ctaubenheim

These tomatoes are especially tasty with beef tenderloin

Ingredients

• 2 Tbsp olive oil
• 2 pt grape tomatoes
• 1 large shallot, minced
• 2 Tbsp dry white wine
• 1 Tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 Tbsp butter
• 1 (8 or 16oz) container fresh mozzarella cheese in whey
• 1 Tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1 garlic clove
• Garnishes: freshly ground pepper, fresh thyme sprigs

Preparation

Step 1

Saute tomatoes and shallots in 2 Tbsp hot oil in a large skillet over medium-high heat 4 minutes or until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of a spoon to rease juices. Add wine and next 3 ingredients to pan, scraping bottom of pan to loosen any browned bits. Add butter; simmer 5 minutes. Drain mozzarella, reserving 1/4 cup of liquid. Measure 2 oz mozzarella; reserve remaining for another use. Process 2 oz mozzarella, reserved liquid, 1 Tbsp oil and next 3 ingredients in a food processor 20 seconds or just until smooth. Spoon tomatoes onto individual serving plates; drizzle with mozarella crea. Garnish, if desired.