Sauteed Spinach and Tomatoes

In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.

Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.