Cherry Tomatoes With Olives

Put the garlic-flavored oil and chopped rosemary into a thick-bottomed, non-stick wok—or wide, heavy pan—that comes with a lid, and put it on a low to medium heat to warm up, letting the rosemary sizzle fragrantly in the oil for 30 seconds.
Add the halved cherry tomatoes and cook, stirring gently, for about 1½ minutes, by which time the tomatoes will start softening and oozing their viscous juices.
Add the pink vermouth and bring to a bubble, then clamp on a lid and let it cook away for a further minute.
Remove the lid, stir in the olives, and let it bubble uncovered for another minute, letting the juices reduce a little. Stir in most of the parsley and season to taste, then pour into a warmed serving dish, leaving it to stand for 10 minutes if you can, as the juices will thicken and the flavors mellow.
Sprinkle with the remaining parsley and serve.