Heat brings out the inherent sweetness of the tomatoes, while shallots give them a soft garlic-onion bite. Once the tomatoes pop, they're ready to serve. The ripeness of the tomatoes will determine how long they need to cook; the riper the tomatoes, the less time they'll need to pop. Grape tomatoes also work well in this recipe.
Made with an attractive mixture of red, yellow, and orange tomatoes. Good and easy. I didn't have a lot of parsley so supplemented with chives, which was nice.
Better if served as four servings. Very good, cheap, easy. Can also use grape tomatoes.
Very nice. I added a few cremni mushrooms and a bit of chopped yellow squash, along with a squirt of fresh lemon juice at the end--that gives it a nice zip. A good way to use up cherry or grape tomatoes that are getting a bit old. Served with broiled salmon and sweet potato fries.
