Nutrition per serving may change if servings are adjusted.
2 pints cherry tomatoes
2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh chives
Salt & freshly ground pepper, to taste
Heat oil in a medium skillet over medium-high heat. Add tomatoes and cook, stirring often, until the skins start to split, 3 to 4 minutes. Remove from heat; toss with chives and season to taste with salt and pepper.