Leave half of the cherry tomatoes whole and cut the rest into halves.

Heat about 2 tbsp olive oil in a pan and add the shallots; sauté lightly till soft.

Then add the tomatoes and cook on medium heat for about 3-4 minutes; just get the tomatoes slightly soft but not really to turn it mushy.

Add 1 tbsp vinegar and season with salt and pepper.

Remove from heat and transfer to a serving dish.

Add the remaining olive oil and garnish with the chopped chives.

Serve warm or at room temperature.