The Moonblush Tomatoes in Nigella Lawson's "Nigella Express" would be great for these, and then you could throw them in the freezer. I use them anywhere I'd use sun-dried tomatoes, but they're even better.

Moonblush Tomatoes

About 24 cherry or other baby tomatoes
2 teaspoons Maldon salt or 1 teaspoon of table salt
1/4 teaspoon of sugar
1 teaspoon of dried thyme
2 tablespoons of olive oil

1. Preheat the oven to 220C.
2. Cut the tomatoes in half and sit them out cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
3. Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.

I cut them in half (can be left whole) and saute with some garlic and olive oil. Throw some fresh basil in at the end. Transfer to a bowl and sprinkle some fresh Parmesan and a little Balsamic vinegar reduction. Simple and yummy. You could toss in some mozzarella, and throw the whole mess on some fresh spinach or saute the spinach with the toms. It's all good!

fourth, the oven roasting suggestion. I use smitten kitchen's method and it never fails for me.

http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/

The Moonblush Tomatoes sound exactly like what I was thinking.

You can also freeze them straight up. When you thaw them, run them under hot water and rough them up between your palms. The skins will slip right off, and they'll be pre-broken-down from the freezing.

This recipe is easy and heavenly. I make it several times every summer.

http://emvandee.wordpress.com/2009/08/10/tomato-sauce/

Blogger Marisa of Food in Jars just posted a tomato jam that, while she canned, I'm sure you could freeze. It's one of the few recipes I've seen that do NOT require peeling, so it would be perfect for these cherry tomatoes.

this is my go to appetizer jam - can't freeze it - but you CAN EAT IT!

http://www.realsimple.com/food-recipes/browse-all-recipes/warm-garlic-brie-crostini-10000000524369/index.html

We have tons and tons of these babies coming out of our garden. I've been slow-roasting them over night, which makes them all sticky and wonderful.

Stem and wash the tiny tomatoes and spread them on a cookie sheet, then top with salt and pepper and a drizzle with olive oil. Toss around a little to coat, then stick 'em in the oven overnight on the lowest temperature setting.

In the morning your kitchen will smell like tomato magic. I've been packing the roasted tomatoes in small Tupperware containers and freezing them - or pack them in oil and keep in the fridge for a while. Use them where you would sun-dried tomatoes.

quite possibly the most perfect roasted tomato recipe i've come across: http://www.bonappetit.com/recipes/2010/08/olive_oil_roasted_tomatoes_and_fennel_with_white_beans

i skip the fennel step all-together and use a dried italian herb grinder in place of the fresh ones. i make it at least once a week, easily.

Simple tomato soup...

I like to use some really good quality extra virgin olive oil, a couple of red onions (less if you only have a small portion of cherry toms), black mustard seeds, freshly ground coriander seeds, a pinch of chilli dried or fresh, garlic, and cherry tomatoes cut in half.

Simply fry off your spices, onion and garlic until caramelised, turn the heat down, and add your tomatoes. Stick the lid on to keep the juices in, and add a little tomato puree if it needs thickening.

I like to add a litte worcester sauce and fresh coriander at the end, but you can play with the flavourings to meet your tastes.

The tomatoes will gently ooze out of their skins and form a wonderful gooey sweet soup. Or you could use it as a dip.

I leave the skins and seeds in for goodness, flavour and texture, but you could strain it if you so wished.

Mmmmm

What amazingly awesome recipes! I'm totally going to try these instead of all the canning I usually do. I <3 the kitchn!

Make a yummy tomato dip. I use a very simliar method from the above posters. Mix the cherry tomatoes with salt, pepper, olive oil and a little bit dry thyme. Throw them onto a baking sheet with a head of garlic (split open sideway). Bake at a 375 oven for about 25 minutes until the tomatoes wrinkle and split apart. Then throw them in a food processor and pulse them a few times. Season it with a little salt and pepper. The result is really delicious!

Jamie Oliver has an amazing curried cherry tomato chutney recipe that I've been making all summer. Its so good on burgers, hot dogs, on crackers...on anything, really! I don't have the link handy, but I'm quite sure it cab be easily googled.

I like to throw them in a saute pan with some oil, onion, garlic & basil and toss with any kind of pasta. It's a nice, easy dinner when you don't really feel like cooking. I also like to make salsa from them. Just cut and mix with onions, garlic, cilantro, lime, and whatever peppers you like. Oh, and corn or black beans, if you like. Tasty.

try this tomato bread soup!

http://masteroffineeats.blogspot.com/2010/09/things-to-do-with-summer-tomatoes-aka-i.html

I usually roast my cherry tomatoes with a good amount of olive oil for about 30 mins on 350 with 5-6 garlic cloves, and then throw everything in a blender with fresh basil, pine nuts and parmesan. Amazing pesto!

Panzanella comes to mind.... You can use roasted tomatoes in it, great way to use up good bread as well

Eat them like candy!!! Crazy!

....

Sorry. I shouldn't read summertime gardening posts in winter.

But really. If you're reading this, remember the rain and the cold of winter and how if it's not heated up, it's not worth eating. Remember how happy wintertime you would have been to eat just one perfect cherry tomato. Do this for wintertime you.