Using your heaviest cast iron skillet, heat the oil over medium high heat.

Add the shallots and garlic and saute for about 30 seconds until fragrant.

Add the cherry tomatoes and let sit for 2 minutes until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper and sprinkle with a few tablespoons of torn basil and parsley.

Serve as a side dish or on top of grilled chicken, steak or fish.