Heat the oil in a nonstick skillet and, when it is quite hot, add the cherry tomatoes and saute them, shaking the pan constantly, for 1 minute or until some of the skins have split. Pile the tomatoes into a serving bowl, sprinkle them with basil, and salt and pepper to taste. Gently mix them and serve at once. This is an excellent side dish for the Rack of Lamb DGP.