Wash the cherry tomatoes.
Heat oil in a cast iron skillet and place tomatoes in the very hot oil.
Put the lid on and wait for the tomatoes to burst open from the heat. This will take about 5 minutes, depending on the temperature. Now add all the spices, including the capers, and let the whole thing cook down at a slightly lower temperature for about 20 to 25 minutes. Finally, add the cooking cream and bring to the boil again. It goes very well with sea bream and pasta of all kinds.
