Tomatoes are a summer staple, and, for the most part, the large heirlooms are different than but equally enjoyable to their runty cousins. However, I find that cherry tomatoes shine best either raw (like savory candy, pints of which can be wiped out in minutes) or very lightly cooked so they pop or explode in the mouth with a saucy goodness that a bigger sliced version simply lacks. Here is my favorite quick and easy version of the latter. This dish is a wonderful accompaniment to chicken, fish, or shrimp.

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