Yield:
6 servings (serving size: about 1/2 cup)

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.

How to Make It

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.

Ratings & Reviews

GayleR's Review

mandofan
February 07, 2013
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.

mandofan's Review

GayleR
October 31, 2011
Better if served as four servings. Very good, cheap, easy. Can also use grape tomatoes.

EllenDeller's Review

EllenDeller
January 16, 2009
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.