• 2 tablespoons olive oil


• 4 pints mixed red and yellow cherry tomatoes


• Salt and pepper, to taste


• 2 tablespoons chopped fresh parsley

1. In a large skillet, heat the olive oil. Add the tomatoes, salt, and pepper. Cook, stirring constantly, for 5 to 8 minutes or until the tomatoes begin to burst.
2. Sprinkle with parsley. (Save 2 cups for the soup.)