Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat.
Add 6 shallots, quartered and cook, stirring occasionally until they begin to soften in 4 to 5 minutes.
Add 3 pints of grape tomatoes, ? teaspoon salt, ? teaspoon pepper and cook, stirring, until the tomaotoes begin to burst in about 3 minutes.
Add ? cup of dry white wine and cook until it nearly evoperatres in 4 to 5 minutes.
Stir in 2 tablespoons of capers,
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 8|
|Calories from Fat: 7 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 73.6mg||3 %|
|Potassium 406.5mg||11 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 7.8g|
|Protein 1.9g||3 %|
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Calories per serving: 49
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