You could dehydrate them in a food dehydrator or your oven. Then store them in the freezer in a sealed container for future use.

If they're overripe and still good but going squishy, chop them up and make a chunky tomato vinaigrette.

Dehydrating is my fave way to use up cherries. And if you got a smoker, smoke up a batch or two of them and then finish off in the dehydrator. After dehydrating, they can store as-is, or you can further break them down into powder. I go crispy-dry, use mason jars and vacuum seal, and leave as shelf stable for a year. If I can't go crispy, I do vacuum seal bags and into the freezer.

If you have the freezer space you can freeze them whole to use later. Use quart or pint freezer bags depending on how much you like to use at a time for making a batch of sauce or soup. You can pre-freeze on a cookie sheet, or just fill the bags gently and make sure they have flat lay out space in the freezer.

If you like canning or processing- make a batch of salsa or tomato sauce to can or freeze up. If you like, you can further process salsa or tomato sauce down in the dehydrator to make salsa powder or sauce leather. You can also reduce sauces to more paste-ish forms that are suitable for freezing. If you use ice cube trays, you can make tomato cubes to toss into whatever you need a bit of tomato for.

If you like pickled green tomatoes, make those. Some green tomato sauces can be good too- not quite tomatillo verde, but the green tomato is sort of close to that.

If you live in a more dry and breezy climate, you can try your hand at
outdoor dehydrating and making your own sun dried tomatoes. I live in a
water heavy place, so I can't really do this one here. Or at least I haven't done so very well yet, though I still try now and then, lol.

Though to be honest, I don't grow much cherry tomatoes anymore. Had a brilliant year of four Snow Whites cranking out several bushels of fruit... and realized just one by the porch is plenty enough for snacking tomato for us, lol.

I came across this several years ago. It's tasty and can easily be done with cherry tomatoes. Depending on their size, you can halve them or cut into 3 slices. The nice thing is you can pretty much use this for any fresh veggies you have. The amounts here are pretty much up to you. I just copied it as written.

Garden Vegetable Tart

1 sheet of puff pastry
Thinly sliced zucchini
Thinly sliced tomatoes of choice
1 small onion, sliced and sauteed until caramelized
1/4 cup freshly grated Parmesan cheese
Garlic powder
10 fresh basil leaves
1/2 cup shredded Gruyere cheese
Fresh thyme leaves
Salt and pepper
Olive oil
Basil pesto (optional but good)

Preheat the oven to 400.

Roll out the puff pastry into a rectangle. Around the perimeter of the rectangle, cut a 1/2” border, being careful not to cut all the way through the dough. With the prongs of a fork, prick the inside of the rectangle all over. Sprinkle with Parmesan and garlic powder. Bake for 10 minutes or until just golden. The outer rim should puff up and the inside should remain flat. If the inside puffs up, just deflate it a bit with the fork prongs.

Put a layer of the zucchini, overlapping and covering the bottom of the inner crust. Next sprinkle the sautéed onions all over and sprinkle with some thyme leaves. Next, layer the tomato slices and season well with salt and pepper. Top with the basil leaves and sprinkle with more thyme leaves. Top with the shredded Gruyere. Drizzle with a bit of olive oil and bake for 10-15 more minutes or until the cheese is beginning to bubble.

Remove it from the oven and drizzle with a bit of basil pesto.

Cut into squares. Serve hot or at room temperature.

Lizbeth, I was thinking about this simple, no-cook sauce I use when we have really good summer tomatoes. The recipe comes from one of my Silver Palate cookbooks...The New Basics Cookbook. As the book says, this is more like a salad. Pretty much summer in a bowl. Also easy to sub with cherry tomatoes. I've just cut them in half for this.

Fresh Summer Tomato Sauce

2 large ripe tomatoes, peeled and seeded
4 T. olive oil
1/4 cup chopped basil leaves
1/4 cup chopped scallions
1 T. chopped fresh oregano (or to taste)
2 cloves garlic, minced
Salt and pepper, to taste
Fresh grated Parmesan, for garnish

Dice tomato pulp and combine with 1 T. of the olive oil. Add remaining ingredients, except Parmesan, and toss to blend. If using same day, cover and let sit until serving time. If not using the same day, cover and refrigerate. Bring to room temp before using. To serve, taste for seasoning and add remaining 3 T. olive oil. Toss with hot, room temp or cold pasta and sprinkle with Parmesan.

Cherry tomatoes are like candy so you can use them as snacks.

That Fresh Summer Tomato Sauce recipe that chloebud posted is one of my go-to recipes for summer sauce. It is one of my all time favorite sauce recipes.

I make the recipe Lonejack posted often during harvest season.

We also like a fresh uncooked sauce. I halve the cherry tomatoes and add minced garlic, lemon zest, a little olive oil, salt and lots of fresh basil chiffonade. Cover and let set at room temp for a couple hours. Serve over pasta of choice with freshly grated Pecorino.

Wow! Great response! I love all these ideas, but there is one thing I forgot to mention. Both partner and I have an issue with tomato skins and some of these seem like leather. I have a food mill and can get rid of skins that way, but doesn't that make them just good for juice or pulp? If I dehydrate I would still have skins unless I made into powder, right? I'm not sure I would use powder enough to make it worth my time, but maybe I just need to learn how to use powder. Chloebud, because of skin, I would probably do both the tart and the sauce with regular, peeled tomatoes, but appreciate the recipes as I love fresh sauce and the tart sounds good, too. I just have one cherry plant myself-these are ones I'm taking care of for a friend while she is on vacation and am trying to use, but may take the suggestion of giving to others. Her garden is huge and the zucchini are also very prolific!

You can actually de-skin them like one would for larger size tomatoes. Ask me how I know . . . my hands tingle just thinking about the burning sensation from all that acid that I got one year when I pulled all my ripe cherries out of a huge garden before a frost and made salsa from them. I also made pickled green tomatoes that year. I got a food mill to avoid ever having to do that again. But of course one could also wear rubber gloves, which I now use for processing hot peppers, for example. It was great tasting salsa. Cherries are great for sauces, great flavor!

Not sure what is meant by 'issues' but I hate those hard skins, so when I need to use up small-fruited, thick-skinned tomatoes, I just chop them into very small pieces, including skins, to use in cooked dishes, salads & fresh salsa. I can use a lot that way.

I like to put them on a cracker with Le Délice De Bourgogne cheese, or Brie. I slice the tomatoes in half for this.