Blistered Cherry Tomatoes

• 2 tablespoons extra-virgin olive oil
• 1 large shallot, minced
• 1 pound cherry tomatoes, preferably mixed colors
• Kosher salt and freshly ground black pepper
• 2 tablespoons coarsely chopped flat-leaf parsley
• 1 teaspoon minced fresh thyme
• 1 teaspoon coarsely chopped fresh basil

1. Warm a large skillet over high heat.
2. Add the olive oil and swirl to coat.
3. Add the shallot and saute for about 30 seconds to release some of its fragrance, then add the cherry tomatoes.
4. Season to taste with salt and pepper.
5. Add the parsley, thyme, and basil.
6. Cook, stirring, until the tomato skins blister and split, 1 to 2 minutes depending on ripeness.
7. Serve immediately.

extravirgin olive oil, shallot, tomatoes, kosher salt, flatleaf parsley, thyme, fresh basil

Taken from www.epicurious.com/recipes/food/views/blistered-cherry-tomatoes-388240 (may not work)