1 Tablespoon olive oil
1-2 shallots, quartered or diced (could also use an onion, in a pinch)
1 pint grape tomatoes
Salt and pepper
1/4 cup dry white wine
1 Tablespoon capers
Heat the oil in a skillet over medium-high heat. Add the shallots and cook, stirring occasionally until they begin to soften, 4 to 5 minutes.
Add the tomatoes, salt and pepper to taste and cook, stirring, until a few of the tomatoes begin to burst. Add the wine and cook until nearly evaporated, 4 to 5 minutes. Stir in the capers.