What To Do:
1. Cut tomatoes in half. Chop parsley (stems, too). Half lemon.
2. Start Sauce: In a sauté pan over medium heat, add 4 tablespoons olive oil, shallots, ½ teaspoon ONLY dried thyme (save the rest for another use) and ¼ teaspoon each salt and pepper. Sauté for 1 minute.
3. Finish Sauce: Add the juice from half a lemon, ½ cup water, tomatoes, all but 2 teaspoons parsley (save those for garnish) and a heavy pinch each of salt and pepper to the pan. Cook, stirring occasionally, until tomatoes are JUST beginning to wilt (about 3 minutes).