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.
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.
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.
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