Sauteed Grape Tomatoes

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   In a large skillet, heat olive oil over medium-low heat. Add shallot, stirring often until softened, about 5 minutes. Add grape tomatoes and vegetable stock. Bring to a simmer; cook, covered, 5 minutes. Uncover and raise heat to medium-high; cook, tossing often, until tomatoes have softened and liquid has evaporated, about 3 minutes. Stir in chopped fresh parsley. Season with coarse salt and ground pepper and toss to combine.

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