Pan-Broiled Cherry Tomatoes

Pungent with garlic, basil, parsley, and olive oil, these tiny tomatoes are one of the loveliest, and easiest, garnishes I know for steak and roast red meats, or as an accompaniment to something rather bland, such as macaroni and cheese. Because they’re rather overpowering, I don’t think they should be served with fish or chicken. Allow 4 or 5 cherry tomatoes per person, depending on their size—the tomatoes, not the people.