Ouzo Tomatoes

1. 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. 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. 3

   Turn the heat up slightly and add the ouzo, allowing the alcohol to cook off.

4. 4

   Add the fresh dill and some cracked pepper and stir everything to coat.

5. 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. 6

   Garnish with some fresh chopped dill and serve immediately.

No additional tips available.