MELTED CHERRY TOMATOES

1 container grape tomatoes or regular cherry tomato
2 tablespoons oil salt and pepper (to taste)
1 tablespoon chopped mixed herbs (rosemary, thyme, oregano)
grilled or toasted bread (for serving)

Pick through the tomatoes to remove any stems. Halve about one-quarter of the tomatoes.

In a skillet, heat the oil and cook the tomatoes over medium-high heat for about 8 minutes, shaking the pan constantly, or until the tomatoes collapse. Add salt and pepper during cooking.

Transfer the tomatoes to a bowl, add the herbs, and serve with grilled or toasted bread.

Servings: 4
Source: Sheryl Julian and Julie Riven, Boston Globe, June 25, 2000