Use whole cherry or grape tomatoes — do not slice. Rinse and dry thoroughly; surface moisture causes oil to spatter. Season with kosher salt and black pepper. Have a wooden spoon or spatula ready to press any that need help splitting. Prep any garlic, shallots, or fresh herbs and set aside to add during cooking.

Heat a skillet over medium to medium-high heat. Add a thin layer of oil or butter and heat until shimmering. Add whole tomatoes in a single layer — don't crowd the pan. Cook, stirring occasionally, for about 3 minutes until skins look taut and glossy and tomatoes yield slightly when nudged. Increase to medium-high if you want more color. Continue cooking 2 to 5 more minutes, stirring occasionally, until skins split on their own or yield to gentle pressure from a spoon. Total time: 6 to 10 minutes depending on tomato size and heat. If using garlic or shallots, add them after tomatoes begin to soften. Add a splash of wine or liquid to deglaze, stir to combine, and let reduce briefly before finishing.

Done when skins have split, flesh is soft and jammy, and juices pool in the pan. Press any unbursted tomatoes gently with the back of a wooden spoon — they should give easily. Don't overcook or they'll collapse and lose texture. Off the heat, fold in fresh herbs like basil at the very end. Season with salt and pepper. Serve immediately over pasta, with proteins, or as a pan sauce base. Key mistakes: heat too high from the start scorches skins before insides soften; walking away lets them go too far — stay close and stir occasionally.