Warm a large skillet over medium-high heat for 1-2 minutes.
Add oil and tomatoes to the pan. Saute the tomatoes about 2-3 minutes, tossing frequently while cooking.
When tomatoes varely begin to blister or wilt, remove from heat. Season to taste with salt and pepper. Sprinkle with parsley or basil. Serve warm.
When the tomatoes just barely begin to blister or wilt, remove them from the heat. The goal is hot, juicy tomatoes, not soft or bursting tomatoes. You want those warm juices in every bite, not in the skillet.