Cooking cherry tomatoes in butter and olive oil is so quick and easy, and the warm blistered beauties make a fantastic side-dish with anything. Melt 2 tablespoons of butter and 1/8th of a cup of olive oil in a heavy skillet on low. Add 3 pints of rinsed whole cherry tomatoes to the pan, crank the heat to high. Don’t overcook them. About five minutes is good. Sprinkle on salt, pepper, and chopped fresh or dried basil. Everybody loves them.