Tomato jam is delicious. I often make a plain version, a spicy version, and an italian-spiced version.

I've always wanted to try sun-drying or canning. That way they could last you a while. I hope some day to learn how.

I would second the tomato jam! I also like to cook them with diced chicken, artichokes, lemon, capers and white wine. Serve over orzo or couscous. If you do cook them, slice in half first or make sure that they "pop" open. Otherwise, they'll break open in your mouth... HOT!

Toss with olive oil, fresh chopped herbs, and plenty of salt. Roast in 400F oven until soft, slightly charred. The juices concentrate and the tomatoes become almost jammy. Toss with pasta or make bruschetta. These roasted tomatoes also freeze beautifully.

@ATN654 - I was just going to suggest roasting! But you beat me to it.

I like to make a quick salsa "pickle" that's great on tacos - just finely dice white onion, chop whatever tomatoes you have on hand, and pour lemon juice over them to cover. Let them sit for at least an hour, then use to top tacos. The crunchy onion, sweet tomato, and acid lemon juice go perfectly with simple meat or bean tacos. And with a dollop of sour cream? Perfection! I've also found that this "pickle" keeps fairly indefinitely in the fridge, so long as there's enough lemon juice. Oh, and I use bottled lemon juice, not fresh. It's not quite as tasty, but it's a whole lot more convenient when you need a lot of juice.

I often do a simple gratin. Toss the cherry tomatoes with olive oil, salt and pepper, and pour into a casserole dish. Sprinkle the top with a mixture of panko, parmesan (or aged provolone), chopped herbs and drizzle with more olive oil. Bake at 400F until the tomatoes burst slightly. You can also add artichokes hearts or sliced mushrooms to the tomatoes.

Or just simply sauteed. A Jacques Pepin recipe for stuffed pork tenderloin uses them as a side:
http://www.seriouseats.com/recipes/2011/01/dinner-tonight-jacques-pepins-stuffed-pork-tenderloin-recipe.html

Baked Ricotta and Goat Cheese with Candied Tomatoes.

slow roasted tomatoes, a la smitten kitchen/dorie greenspan. http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/

i don't even like tomatoes, but i could eat these straight off the pan as a snack.

Ditto about the tomato jam.

I also like to roast the cherry tomato halves for an hour or so until they are caramelized and shriveled up (or down!) and toss it in my salad. It's amazing how it will shrink down in size and almost taste like candy.

Hmm, well, my most requested recipe of last year could knock off about half of those:

Most Requested Recipe of the Year: BMG’s Caprese Pasta Salad, or, I’m Just Like the Red Cross, But Better

Hope that helps!
Bad Mama Genny

How do you manage to have two pounds and not just devour them!

Try this variation on a recipe from Viana La Place's My Italian Garden: Gently heat chopped garlic and parsley in olive oil until fragrant, add cherry tomatoes and cook just until warmed and glossy. Stir in chopped oil-cured black olives and green Sicilian olives. Good warm or room temperature.

Bloody Marys! Alton Brown has a good recipe.
http://www.foodnetwork.com/recipes/alton-brown/bloody-mary-recipe/index.html

I would love to try out tomato jam - anyone have any good recipes they can refer me to?

My 2 go-to recipes for tomatoes:
French tomato tart via David Lebovitz is the most gorgeously delicious tart ever - http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/
Roasted tomato soup - http://kitchengrooves.blogspot.com/2011/11/roasted-tomato-soup.html

I love smitten kitchen's baked tomato sauce http://smittenkitchen.com/2007/02/gratitude-with-a-cherry-tomato-on-top/

You could try the tomato jam recipe from food in jars - I've had great luck with her other jam recipes, but haven't tried this one yet. http://www.foodinjars.com/2011/08/yellow-tomato-and-basil-jam/

Stuffed cherry tomatoes all the way! A few weeks ago my dad and I saw some really gorgeous cherry tomatoes that were all about the same roundish size. We decided to make some salmon ceviche (with lots and lots of coriander!) and stuffed the whole lot into the tomatoes. It's a bit tiresome, but really fun to look at and eat.

Roast them in the oven, with olive oil, garlic cloves, your favorite fresh herb (I like thyme), pepper and a little salt just until they burst - it makes an amazing pasta sauce.

Any reason why comments suddenly aren't visible?

Of course, after posting this, I won't be able to see my comment... *g*!