Skillet Cherry Tomatoes

This is one of my favorite recipes for two reasons, one of which should be pretty obvious, but also because it's super quick and tasty. I cook this in my good ol' cast iron pan, but a 10 inch skillet works too. Also, the recipe calls for butter, but I use olive oil instead. You'll need:

• 1 tbsp Olive Oil
  
• Salt
  
• Finely Chopped Garlic (as much as you want to eat)
  
• Chopped Fresh Parsley
  
• 1 Pint Cherry Tomatoes
  

In pan, heat oil over med-high heat and add garlic to saute once oil is warm. Just before garlic is done, add tomatoes and salt. Cook, shaking pan frequently just until the tomatoes are heated through and the skins begin to split. (About 2 minutes). Sprinkle with parsley and serve.