2 tablesppons olive oil
3 tablespoons finely chopped shallots
4 cups cherry tomatoes
1/4 cup chopped fresh parsely
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat oil in a large nonstick skillet over medium heat. Add shallots and cook 2 1/2 minutes or until tender, stirring occasionally.
Add tomatoes and cook five minutes or until slighly soft and thoroughly heated.
Remove from heat. Stir in parsley, salt, and pepper.