Ingredients

2 teaspoons olive oil
3 tablespoons finely chopped shallots (about 1 large)
4 cups cherry tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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.
Makes 6 servings (serving size about 1/2 cup).

Directions

Nutrition information per serving: 39 cal., 1.9 g fat (0.3 g saturated), 1.1 g pro., 5.7 g carbo., 1.2 g fiber, 0 mg chol., 206 mg sodium.