Grape tomatoes also work well in this delicious side dish.
- 2 teaspoons olive oil
- 3 tablespoons finely chopped shallots (about 1 large)
- 4 cups cherry tomatoes
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Heat olive oil in a large nonstick skillet over medium heat. Add shallots; cook 2 1/2 minutes or until tender, stirring occasionally. Add tomatoes; cook 5 minutes or until slightly soft and thoroughly heated. Remove from heat. Stir in parsley, salt, and pepper. Serve immediately.