10 cherry tomatoes, rinsed and patted dry
1 tbsp. unsalted butter
1 tbsp. olive oil
1 tsp. Worcestershire sauce
Salt and pepper to taste

In a small heavy skillet, saute the tomatoes in the butter and oil over moderately high heat, stirring, for 3 minutes or until the skins begin to split. Swirl in the Worcestershire sauce, salt, and pepper and cook the tomatoes, stirring, for 1 minute.

This is great way to use extra garden cherry tomatoes. It's easy to double and triple the recipe according to the size of your skillet. Delicious with rice and chicken dishes.