Ingredients
2 tsp. olive oil
1 small minced shallot
2 pints grape tomatoes
1/2 cup vegetable stock
2 tbsp. fresh chopped parsley
Preparation
In a large skillet, heat olive oil over medium-low heat. Add shallot, stirring often until softened, about 5 minutes. Add grape tomatoes and vegetable stock. Bring to a simmer; cook, covered, 5 minutes. Uncover and raise heat to medium-high; cook, tossing often, until tomatoes have softened and liquid has evaporated, about 3 minutes. Stir in chopped fresh parsley. Season with coarse salt and ground pepper and toss to combine.
