In case anybody out there has some cherry tomatoes on hand, I found a new recipe to toss them with pasta. This one is really good and uses a lot of the tomatoes. It is based on a recipe from smittenkitchen.com.
Recipe: 3-4 tbsp olive oil-put in the bottom of a casserole dish. 1 lb cherry tomatoes, halved, placed cut side up on top of the olive oil in the casserole dish. Top with 1/3c (home made , not store bought) bread crumbs combined with 1/4 c parm cheese & 2 galic cloves. I put everything in the food processor to combine. Top with some black pepper. Bake in the over 400 till golden brown, around 20 min. I topped it with some fresh thyme. I had some red pepper pasta from Fabio, so that is what I used , but any kind of pasta would work. This would also be good on top of some crusty bread. ***This recipe was approved by The Grands.
Lettuce Never Squash Our Love 
Thanks Bethy! I just walked in the door from the all day meeting and had no dinner plan! We happen to have all of the ingredients you mention. Yeah!
Hooray for a cherry tomato recipe! If you can believe it, I actually blanched and peeled them and tossed them all into my big batch of marinara this week. At least they pop out of their skins easily, but it still seemed like a waste and rather tedious work. Now I have something better to do with them next week, so thanks, Beth!
Wow, that would be a lot of work! This really was good. It made such a nice sauce with the breadcrumb mixture. And easy.