Jammy Tomatoes and Zucchini

Peel shallots and finely mince
Halve cherry tomatoes
Trim ends off of zucchini and cut in half lengthwise. Cut into half moon slices
Heat olive oil in a skillet
1 tbsp olive oil
Add shallots and cook for about 2-3 minutes until translucent
2 shallots
Add cherry tomatoes and cook over medium high heat for about 2 minutes
1 pint cherry tomatoes
Add 2 tablespoons of Seven Barrels Red Apple Balsamic Vinegar and whole sprigs of thyme
2 tbsp Seven Barrel Red Apple Balsamic Vinegar, 3-4 sprigs fresh thyme
Swirl pan to mix together and let cook until you see the tomatoes start to take on a jammy consistency - about another 2 minutes. Stir occasionally.
Add zucchini and toss to cover. Add beef broth and cook until zucchini is tender - about 5-6 minutes. Season to taste with salt and pepper if desired
3 zucchini- large, 2-3 tbsp low sodium beef broth, salt and pepper to taste
Drizzle with Seven Barrels White Truffle oil
2 tsp Seven Barrels White Truffle Oil
Stop here if you want to simply have this as a side

Optional

While this is cooking, cook up orzo or small shells
Drain and add 1 to 1 1/2 cups of cooked pasta to the pan.
1 1/2 cups cooked pasta - my favorite is small shells for this recipe, but orzo works well too
Melt in Boursin cheese by stirring gently and folding mixture together
1/2 package Boursin cheese of your choice, or feta, or ricotta salata, it's entirely preferential