2 pints cherry tomatoes, preferably small to medium
Salt and freshly ground pepper
In a large heavy nonreactive skillet, melt the butter over moderately high heat. Add the shallots and cherry tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften (a few of the skins will split) and the shallots are golden, about 3 to 4 minutes. Serve the tomatoes and shallots immediately.