Sautéed Cherry Tomatoes with Mediterranean Herbs

1 ½ Tbsp. olive oil

4 C. cherry tomatoes (preferably a variety of colors)

3 Tbsp. finely chopped herbs
(your choice of basil, mint, tarragon, thyme, chives, oregano, parsley, and cilantro)

Salt and pepper to taste

Heat oil over medium high heat in large skillet.  Add tomatoes and cook three minutes, tossing often.  Remove when skins start to split – don’t overcook.  Remove from heat; toss with herbs and season to taste.  Garnish with grated parmesan cheese, if desired.  Serve immediately.