25 minutes / 4 servings

3 1/2 cups red and or yellow cherry tomatoes

2 teaspoons olive oil

1/2 cup minced shallots or onion

1 clove garlic minced

1/4 cup minced fresh basil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Halve the tomatoes crosswise

In a large non-stick skillet over medium high heat, warm the oil until hot but not smoking.

Add the shallots and garlic and cook stirring until the shallots are softened and beginning to brown, about 2 minutes.

Add the tomatoes, basil, salt and pepper and cook the mixture stirring occasionally, until the tomatoes are heated through, 3-4 minutes.

Serve straight from skillet. Great over pasta.