There are several ways to preserve tomatoes, but cherry tomatoes are so small that canning really isn't an option. Instead, these little guys get slow roasted. Slow roasting brings out their natural sweetness, and they are easy to put by for later use - if you can keep from eating them long enough to store.
Slow roasting is simple: slice the tomatoes in half and place them on a baking sheet lined with parchment paper; drizzle good quality olive oil over them and sprinkle with a tiny amount of salt, then pop them into the oven at a low heat (200-225F) for two or three hours. Two hours and the tomatoes are still somewhat plump but very sweet; three hours intensifies the sweetness and makes them slightly chewier. The garlic bulb is in the photo because I usually take the opportunity to roast some garlic at the same time.
I know what you're thinking: "She's nuts to run an oven for hours at a time in the middle of August." While the jury is still out on whether or not I'm crazy, I can honestly say that slow roasting doesn't heat up the kitchen like higher temperature baking might, and the results are packed with so much flavor that it's worth having the oven on for a few hours.
I can hardly stop eating them once I start - they are as sweet and chewy as candy - but if you are able to save some, pack them into a small container with some olive oil and pop them in the fridge for up to two weeks. They can also be placed in zipper bags and frozen.
Use them anywhere you would fresh tomatoes. I especially like them as a cracker topping with a good quality cheese. I don't normally promote brands on this blog, but I have to say that Trader Joe's English Cheddar ($3.99) is amazing and works particularly well with slow roasted tomatoes.
I should also take this opportunity to stress that investing in a bottle of good quality olive oil makes all the difference. You really do get what you pay for.