Use a colorful mixture if you wish, leaving the tiniest, currant-sized ones whole.
Heat in a large skillet:
      1 1/2 tablespoons extra-virgin olive oil
Add:
      2 shallots, finely diced, or 4 scallions (white part only), sliced
Cook, stirring, until softened, just a few minutes. Increase the heat to high and add:
      4 cups red or yellow cherry tomatoes, or a combination, halved or quartered
Sauté just until they are warmed through, no longer, about 2 minutes. Remove from the heat and season with:
      1 tablespoon chopped fresh flat-leaf parsley
      1 tablespoon chopped fresh tarragon, fresh marjoram, fresh basil, fresh lemon basil, fresh thyme, or fresh lovage
      Salt and ground black pepper to taste
Or omit the herbs and accompany with:
      Fresh Mint Chutney