I used to grow cherry tomatoes on my deck when I had full sun there (neighbors and a red maple have since intervened), and at the end of the summer was so inundated that I researched a lot of recipes for cooking with them. This was my favorite: a pesto that uses almonds instead of pine nuts. Hm. I may just make some tonight.
Sicilian Pesto (as adapted from Cook's Illustrated)
1/4 cup slivered almonds
12 oz cherry tomatoes
1/2 cup packed fresh basil leaves
1 garlic clove, peeled and smashed
1/3 cup olive oil
1 oz parmesan cheese, grated
pinch of salt
1 lb cooked pasta (spaghetti is best, I think)
Process almonds, garlic, and oil in a blender until broken down a bit – add salt and the cherry tomatoes a handful at a time and process until smooth. Add basil leaves and process until smooth. The sauce will be a sort of unappetizing murky green color but don't despair. It tastes wonderful tossed with hot pasta and the grated parmesan. You might need to add a little hot water during the tossing process to make sure the sauce coats all the pasta.