Tomatoes are a clear acid supplier in all vegetable side dishes. They also emphasize the natural taste of many dishes.
For the cherry tomatoes melted here, you'll need some cherry tomatoes, some heat-resistant fat, and a sauté pan with a lid.
Heat the sauté pan with a little fat, add the tomatoes and cover with the lid. After about 30-40 seconds, the tomatoes will burst and release liquid, which now provides the steam for further cooking.
Swirl a little in between, season with fine salt and a little powdered sugar and after 2-3 . . .