2 tablespoons extra virgin olive oil (EVOO), 2 turns of the pan
4 cloves garlic, chopped
2 pints cherry tomatoes, rinsed and stems removed
6 scallions, sliced on an angle
2 tablespoons red wine vinegar, a generous splash
Salt and pepper
1/2 cup coarsely chopped flat-leaf parsley
Heat a medium skillet over medium-high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve.