Ingredients
Parsley may be substituted for the cilantro
1/4 cup EVOO
1 Shallot, minced
1 1/2 teaspoons grated fresh ginger
1/8 teaspoon ground cumin
1/8 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
Preparation
Heat two 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 1/4 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.
