Ingredients:
1 pint cherry tomatoes
1 pint white pearl onions
1/4 cup chicken broth
1/2 teaspoon superfine ground mustard
1/2-1 teaspoon dried parsley
1/4 teaspoon dried cumin
salt
Directions:
Halve cherry tomatoes, trim and halve onions (an equal amount of regular onion can be used- it’s not as pretty, but it’s quicker!).
In a hot skillet, add a small amount of chicken broth.
Add onions and saute over medium heat until they begin to soften and start to brown slightly, about 5 minutes (depends on the size of your onions, though!) Add tomatoes, and reduce heat to medium low.
Add more broth if pan looks dry.
When tomatoes have begun to soften, add spices, stirring to distribute evenly.
Serve hot.
Servings: 4
Time preparation: 7 min.
Time total: 17 min.