Here's two I found, that sound interesting. I have not tried these myself. Have the Bloody Maters :o)
BTW, I did dip the cherry tomatoes, for the Bloody Tomatoes in boiling water, and peeled them. Very time consumming.
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Marinated cherry tomato appetizers
2 pt Cherry tomatoes, preferably -mixed colors, stems removed -cut in half
2 Green onions, white part -only, coarsely chopped
1/4 c Finely chopped parsley
1 TB Finely chopped rosemary, or 2 ts Dried chopped rosemary
3 Garlic cloves, peeled, ends -removed, minced
1/3 c Extra-virgin olive oil
3 TB Balsamic vinegar
Salt, freshly ground black -pepper to taste

Directions
1. Mix tomatoes, green onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.
serve with toasted garlic baguettes
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Here's another:
Ingredients
2 pints cherry tomatoes
1 cup olive oil
1 tablespoon ketchup
1/2 teaspoon sugar
1 tablespoon Worcestershire sauce
1/2 cup red wine vinegar
1/4 teaspoon dried mustard
2 teaspoons salt
1 small onion finely chopped
1/4 cup chopped parsley
1/4 teaspoon Tabasco sauce
1 teaspoon freshly ground black pepper

Directions
Place tomatoes in wire basket and lower into boiling water for 1 minute.
Remove from boiling water and dip immediately into cold water.
Make marinade by combining all remaining ingredients in a non-reactive container.
Add tomatoes to the marinade then cover and refrigerate overnight.
Serve with toothpicks

This is always a winner and make such a pretty presentation.
I make this for gals luncheons. Have some champagne crackers or baguettes to serve with it.

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.

Just before serving, drizzle on some excellent extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on Insalata Caprese!

Makes 4 servings.

Thanks Glenda! I've saved each one, and will hopefully use one of them for the "appie' party.