Made a great salmon in foil yesterday with cherry tomatoes, fresh basil and capers. So good!

Coat in olive oil, sprinkle with kosher salt, add a couple whole garlic cloves and slow roast at 400 for 50 minutes. Yummy!!!! I love this on top of buttered egg noodles!

Lydia Bastianich has a wonderful cherry tomato pesto recipe: http://lidiasitaly.com/recipes/detail/853

Past primavera. Toss them in olive oil and salt and pepper with whatever other veggies you have around and lots of whole cloves of garlic. Roast them in the oven, then serve on pasta with lots parmesan.

(sort of a variation of this recipe, but with the tomatoes roasted and added garlic http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html)

I prick them with a fork and add them to microwave meals (pastas, rice dishes) or leftovers for an extra serving of veggies. This is a good use for grape tomatoes, too. add in for the last 2-3.5 minutes of cooking, depending on the wattage of the microwave.

I also make mini caprese snacks by cutting them in half and eating them with sections of mozzarella sticks. they're good with mini wheat thins or mini triscuits.

I normally cut them in half and roast them with some sea salt, olive oil, and pepper. Sometimes I eat it just like that or through it over pasta.

Put a little olive oil in a pan and fry some gnocchi over medium-high heat until golden, toss in the tomatoes (halved), and cook another few minutes until they're warmed through. Remove from heat, stir in some pesto and top with crumbled goat cheese. Salt and pepper to taste. So delicious!

OP here. Thank you everyone for wonderful ideas!