Ingredients:
1 teaspoon olive oil
1 tablespoon shallots, minced
1 cup cherry tomatoes, cut in half
1/4 cup olives, cured, chopped
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon balsamic vinegar
Directions:
Heat oil in skillet over medium heat. Add the shallot and cook until begins to soften.
Add the tomatoes and cook, stirring until soft. Add olives and capers and cook for 30 seconds more.
Stir in oregano and vinegar and remove from heat. Spoon over fish (or chicken or pork).
Servings: 4
Time preparation: 10 min.
Time total: 18 min.