2 teaspoons olive oil
3 tablespoons finely chopped shallots
4 cups cherry tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Recipe Directions
Heat olive oil in a large nonstick skillet over medium heat. Add shallots; cook 21/2 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.
