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Add the olive oil to a medium frypan and bring to a medium heat.
To the olive oil add the cherry tomatoes, sautéing for 10 minutes. Next add the garlic and and sea salt. Stir and fry until fragrant, 1-2 minutes.
Pour in the white wine and add the chopped parsley. Stir to combine while gently breaking up the cherry tomatoes with the back of the spoon.
Simmer on low-medium for 15-20 minutes to thicken slightly before serving over the top of your favourite pasta.