I am a huge fan of cooked tomatoes. This method takes so little time but yields a great-tasting result.

Serves 6.

2 teaspoons olive oil
2 garlic cloves, finely chopped
3 pints cherry tomatoes (any combination of red and yellow is fine)
1½ teaspoons chopped fresh rosemary, basil, or oregano leaves or ¾ teaspoon dried rosemary basil, or oregano
1 teaspoon kosher salt
½ teaspoon black pepper

1. Place a large skillet over low heat and when it is hot, add the oil. Add the garlic and cook until it just begins to turn golden, about 3 minutes. Raise the heat to medium, add the tomatoes and cook until they are tender and look withered, about 5 minutes. Add the rosemary, salt, and pepper and cook 1 minute. Transfer to a heated plate and serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)