I've never planted cherry tomatoes but they grow abundantly in my garden. Apparently the previous owner had planted them and now they just reseed every year. And boy, are they prolific. I've found a way to use them up that doesn't take much time. I roast them!
First, I halve the cherry tomatoes. You don't have to slice them but they roast quicker if you do. I use my Pampered Chef stoneware (that I found for $6 apiece at a consignment store). Place your tomatoes into the pan(s). Don't crowd them. Drizzle with olive oil. You can add salt, pepper, or other herbs but I just use the oil. Roast in 425 degree oven for 30-45 minutes. If you want an easier clean-up just line the pans with parchment paper or foil.
When you pull them out of the oven they'll look like this:
After cooling, put the tomatoes into a container, label it, and pop it into the freezer.
In the middle of winter, you'll be so happy to pull out a bag of summer goodness. I love to add them to sauces, soups, pizza etc. You'll love it too.