This five-minute side dish would complement any fish or meat from the grill, from swordfish to pork chops. Save the recipe for summer, when the cherry tomatoes have thin skins and you can find them in a rainbow of colors—red, gold, yellow, and green—at a farmers’ market.

Ingredients

　　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

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

　　The Cakebread Cellars American Harvest Cookbook