How to Make It
Combine cherry tomatoes and olive oil in a cast-iron skillet over high. Cook, stirring often, until tomatoes begin to burst, about 5 minutes. Reduce heat to medium-high; cook, stirring often, until tomatoes are mostly broken down, about 5 minutes. Stir in butter and salt until melted. Remove from heat. Serve hot with sliced crusty bread, and top with torn fresh basil.