
Add 1½ lb. cherry tomatoes, ¼ cup harissa paste, 3 Tbsp. red wine vinegar, 1 oregano sprig and remaining ½ tsp. salt to pan. Increase heat to medium-high and cook, stirring occasionally, until tomatoes have burst and released all of their juices, and the juices have started to thicken, 8–10 minutes.
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