In a 12-inch skillet over medium high heat, saute whole grape tomatoes in olive oil, stirring or tossing frequently, just until their skins begin to split.
Remove from heat, and season to taste with salt, pepper, optional dried or fresh herbs, and a splash of balsamic vinegar, if desired.
May be left in the hot skillet for up to 10 minutes before serving. If holding longer than that, re-heat over medium high, stirring frequently.