MAKES ABOUT 2 CUPS
Parsley may be substituted for the cilantro.
¼ |
cup extra-virgin olive oil |
1 |
shallot, minced |
1½ |
teaspoons grated fresh ginger |
⅛ |
teaspoon ground cumin |
⅛ |
teaspoon ground fennel |
12 |
ounces cherry tomatoes, halved |
Salt and pepper |
|
1 |
tablespoon red wine vinegar |
1 |
teaspoon packed light brown sugar |
2 |
tablespoons chopped fresh cilantro |
Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add shallot, ginger, cumin, and fennel and cook until fragrant, about 15 seconds. Stir in tomatoes and ¼ teaspoon salt and cook, stirring frequently, until tomatoes have softened, 3 to 5 minutes. Off heat, stir in vinegar and sugar and season with salt and pepper to taste; cover to keep warm. Stir in cilantro and remaining 2 tablespoons oil just before serving.