Skillet-roasted cherry tomatoes
Instructions:
- Stir together the oil and tomatoes in a medium bowl.
- Heat a large, heavy skillet (preferably cast-iron) over high heat. Carefully pour in the tomatoes; they will sizzle and pop. Cook, stirring or gently shaking the pan to roll them around, until their skins begin to shrivel and are browned in spots, about 3 minutes.
- Remove the skillet from the heat, add the butter and basil and swirl the pan to melt the butter. Season generously with salt and pepper and serve warm.