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Ingredients
- 1 tablespoon unsalted butter
- 2 large shallots, minced
- 2 pints cherry tomatoes, preferably small to medium
- Salt and freshly ground pepper
Method
- In a large heavy nonreactive skillet, melt the butter over moderately high heat.
- Add the shallots and cherry tomatoes and season with salt and pepper.
- Cook, stirring occasionally, until the tomatoes start to soften (a few of the skins will split) and the shallots are golden, about 3 to 4 minutes.
- Serve the tomatoes and shallots immediately.
