Ouzo Tomatoes

Directions

1. 1
   Heat some olive oil in a large skilled over low heat. Add the halved cherry tomatoes with a pinch of salt and let soften, stirring often.
2. 2
   Once the tomatoes are beginning to feel soft add the shallot slices and continue cooking and stirring until everything is soft, but not mushy.
3. 3
   Turn the heat up slightly and add the ouzo, allowing the alcohol to cook off.
4. 4
   Add the fresh dill and some cracked pepper and stir everything to coat.
5. 5
   You may need less (or more, I suppose) of the cream, depending on how much liquid you have in the pan, so add it slowly, off the heat, stirring to blend.
6. 6
   Garnish with some fresh chopped dill and serve immediately.