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• Heat a large cast-iron skillet over medium heat
• If necessary, wash & dry cherry tomatoes
• Place into a bowl and drizzle with one or two tablespoons olive oil
• Pour tomatoes into hot skillet and cook quickly until skins are slightly crisp and begin to split
• Remove from heat as soon as skins begin to split and tomatoes remain largely intact
• Remove to a serving bowl and sprinkle with coarse salt & freshly ground black pepper
• Add optional zest and/or fresh chopped herb
  
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