Ingredients
- 1 pint cherry, sun gold or grape tomatoes
- 4 tbsp. extra virgin olive oil, divided
- 1/2 one small red onion, finely chopped
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/2 tsp dill
- 1 tbsp. white balsamic vinegar
- salt and pepper
Method
- Slice 1/2 of the tomatoes in half, leaving the remainder whole.
- Heat up two Tablespoons of the olive oil in a small frying or cast iron pan and add onions. Cook onions until softened, about 3-4 minutes.
- Add in the tomatoes and, the remainder of the olive oil and spices and cook on medium for an additional five minutes until tomatoes are softened.
- Finish off with the vinegar and cook for one additional minute. Add salt and pepper to taste.