We've made sauce with cherry tomatoes ... it takes a bit more cooking, since they tend to have higher liquid to meat than a paste tomato, and I recommend straining to remove skins, but it can be quite tasty. (Be sure to push it through the strainer with a spatula, so you don't loose much good stuff, or a food mill might do the job.) Just chop up with herbs and onion and cook for a while. For extra yumminess in your sauce, cut up and through in some sweet peppers, too ... wine if you use it, and a touch of grated parm/romano will really round out the flavors. (Peppers go in with with the tomatoes and onion and herbs, before straining; wine and cheese go in after straining.)

You could make caprese skewers with tomatoes, fresh mozzarella (pearls, cigieline, whatever size you like), and basil..

There are also recipes that involve blistering them for warm dishes.

https://gypsyplate.com/the-best-cherry-tomato-recipes/ There are lots of sites on the web with ideas, Just google it.

I like to cut them in half, sprinkle with salt, fresh ground pepper, maybe some oregano and granulated garlic, then dehydrate. They add a nice little zing during winter when good tomatoes are hard to find.

If you have any green ones left at the end of the season, pickle them. Pickled green cherry toms make a great addition to a bloody Mary!!

Toss them in a freezer bag and freeze them for adding to soups and stews in the winter.

Linda

Have you tried that baked feta, cherry tomato and pasta recipe that went viral not too long ago? It's good with pasta and uses a lot of cherry tomatoes.

Here's 1 version:

https://www.olivetomato.com/baked-feta/

If they're deeply flavored (some are especially intense) they make awesome jam, Some people also make tomato syrup.

They're also good in braises and cooked with roasts. Halve or pierce them, but if the latter make sure they're cooled enough; the inside is a lot hotter than the outside.

I freeze whole in zip-locks to use all winter as i harvest. What we do not use fresh. Straight from the freezer on pizza, fritattas, or roasted in a sheet pan dish like posted. I keep a qrt zip-lock in the kitchen freezer and add to it before they over-ripen.

A family favorite is baked feta appetizer...cherry toms, olives, artichoke hearts, garlic, lots of lemon and good olive oil. One recipe, HERE

That one is just olives but hundreds listed under 'baked feta appitizer' in a google image search. Most recipes do not give it enough oven time. We like it just on baguette toasted rounds. Small appetizer. Keeps nice in fridge....next days pasta sauce.

My family gatherings devour it as a brunch item.

One of my favorite things is halved cherries tomatoes and basil tossed with hot fresh pasta. No cooking the tomatoes -- the heat from the pasta warms them. Then a big sprinkle of Parm. I also like to roast them -- it really makes them seem like tomato candy and they make a good size dish to any meat. I also like to use them in a caprese salad, the cherry tomatoes, those little fresh mozzarella balls and fresh basil and then toss with a balsamic heavy dressing and plenty of salt and pepper. All of that put in a bowl and mixed.

My go to quick sauce is Pesto alla Trapanese (a Silician pesto from Trapani)

12 to 16 ounces cherry tomatoes

1/3 cup toasted slivered almonds

1/2 tsp salt (or more to taste -- less for salt from Trapani)

14 to 16 basil leaves

1/2 cup olive oil

3 cloves of garlic (or less for a more subtle flavor)

1/4 tsp red pepper flakes

Whirl in blender.

1/2 cup grated pecorino or blended with parmesean

Combine sauce with cheese and 1 lb hot pasta (casarecce or gemeli is closest to the traditional busiate that is hard to find stateside) .

Also goes well with chicken and firm white fish, like swordfish.

Another dish from Capania is Pasta allo Scarpariello. This has a quick cooked sauce.

https://www.pastagrammar.com/post/pasta-allo-sacarpariello-simple-italian-cherry-tomato-pasta-recipe

I cook them in a little oil with garlic, oregano, basil and a touch of red wine vinegar and toss them with pasta with some cheese. I also half them, and toss them with those tiny fresh mozzerella balls, fresh basil, fresh oregano, vinegar and extra virgin olive oil, lots of salt. Its sooooooo good.

When I have a huge amount, which I always do because I like to grow all the different colors of cherry tomatoes, I make salsa, even though they are not the best for that. They work fine.

I stopped growing them when I retired! I was giving away up to 2 gallons a week at my office!

You can throw them in the blender, skins and all, and use them like any tomato sauce. The peels get pulverized and are not a problem. I used my blended ones in tomato basil soup today. Yum.

I will have to try blending them....it seems this variety has particularly thick skins...ilke a piece of saran when you pop one in your mouth.

I may have to pull out the food mill to get rid of the skins.

Thanks for all the suggestions!

Mmm - that sheet pan vinegar chicken recipe looks good - saving to try...