My mom makes a meatloaf, and she adds lots of cherry tomatoes
to it when she bakes it in oven. I usually have Matt's Wild Cherry
because it comes up wild. I don't normally like meatloaf, but it
is so delicious with all those cherry tomatoes added to it.

I have made good pasta "sauce" by simply adding cherry tomatoes in with oil, onions, garlic etc, but it is more of a chunky addition to the pasta than than a sauce. The skin and seeds and water content just make them too much of a pain to include in a pot of sauce.

Sometimes, I pan roast the cherry toms and use that as the sauce with little else added. It takes just a few minutes.

I also use these on homemade pizzas - they just explode with flavor.

I've never added them to a cooked sauce, but use 'em all the time in fresh sauces. They're also great on pizza.

{{gwi:109119}}

I just made a batch of "you picked too many cherry & teardrops and can't keep up" zucchini-tomato sauce and it's great. I ran the immersion blender through the sauce after it simmered and that helped thicken it up. I make a version of this at least a couple of times each summer - it freezes really well.

My SO worked in the kitchen of a fancy, well-respected, expensive Italian restaurant in a major city. The chef there would make a sauce from Sungolds. Whole tomatoes went into the pot -- they didn't take the stems (calyx?) off -- with nothing else. They'd cook them down and run them through a food mill, then cook them some more.

We make this at home now. Makes a lovely, sweet orange sauce. You can tighten it up in a hot pan with olive oil/garlic and use it on pasta.

Whatever tomatoes are in the garden when we are making sauce, goes into the sauce. The cherry toms definitely sweeten it up.

Cherry and grape tomatoes work great for a very sweet sauce. I juice them and then use the pulp/seeds but not all the juice. This way I can adjust the thickness.

I used all the varieties I had in my sauce....I had never made sauce before from scratch....I cut up my cherries, yellow pears, big boys, and romas.....threw them all in.....started by caramelizing onions on low heat for a little over an hour with some olive oil....put in some garlic....some red sherry wine....then chucked in the cut up tomatoes.....let it reduce on medium high for about an hour.....through in a little sugar, a small can of tomato paste, fresh basil from the garden, and some dry Italian herb seasoning.....wow, it turned out yummy! I froze mine as well!