Sautéed Tomatoes and Shallots

Ingredients

• 2 tablespoons capers 
• 0.5 cup cooking wine dry white
• 3 pints grape tomatoes 
• 8 servings kosher salt and pepper 
• 1 tablespoon olive oil 
• 6  shallots quartered

Equipment

• frying pan

Directions

1. Heat the oil in a large skillet over medium-high heat.
2. Add the shallots and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.
3. Add the tomatoes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until a few of the tomatoes begin to burst, about 3 minutes.
4. Add the wine and cook until nearly evaporated, 4 to 5 minutes. Stir in the capers.