1 pkg. of cherry or grape tomatoes, washed and hulled   (Note)
1 1/2 tsp. olive oil
2 tsp. sugar
1 tsp. lemon juice
1 Tbsp. fresh snipped dill, or 1 tsp. dried

Heat oil in skillet, preferably non-stick.   When hot, add tomatoes. Shake over a med. fire to coat with oil. Add sugar, dill & lemon juice. Continue to shake gently 2 to 4 min. until tomatoes are hot or skins start to break. Remove killet & serve immediately as a side dish or topping.

Note:   If cherry or grape tomatoes aren't available, halved plum tomatoes may be substituted; use 1/2 tsp. of cornstarch mixed into 1 Tbsp. of water & add at the end, as the halved tomatoes will "bleed" some watery juices.