Tomato-Olive-Caper Tapenade - cooking recipe

Ingredients

1 teaspoon olive oil
1 tablespoon shallot, minced
1 cup cherry tomatoes, cut in half
1/4 cup olive, cured, chopped
1 tablespoon capers, rinsed and chopped
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon balsamic vinegar

Preparation

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).