Ouzo Tomatoes

• 1 pound cherry tomatoes, halved
• 2 small shallots, sliced and rings separated
• 1 handful fresh dill, roughly chopped
• 2 tablespoons ouzo
• 2 tablespoons cream
• salt and pepper
• chopped fresh dill for garnish

1. Heat some olive oil in a large skilled over low heat. Add the halved cherry tomatoes with a pinch of salt and let soften, stirring often.
2. Once the tomatoes are beginning to feel soft add the shallot slices and continue cooking and stirring until everything is soft, but not mushy.
3. Turn the heat up slightly and add the ouzo, allowing the alcohol to cook off.
4. Add the fresh dill and some cracked pepper and stir everything to coat.
5. You may need less (or more, I suppose) of the cream, depending on how much liquid you have in the pan, so add it slowly, off the heat, stirring to blend.
6. Garnish with some fresh chopped dill and serve immediately.

tomatoes, shallots, handful fresh dill, ouzo, cream, salt, fresh dill

Taken from food52.com/recipes/14052-ouzo-tomatoes (may not work)