You oven roast them of course!
When your garden is overflowing with way too many cherry tomatoes, this is an easy solution that doesn't take much work at all. Just line two baking sheets with parchment paper. Slice 100 or so cherry tomatoes in half. You can use your finger to wipe away most of the seeds but don't worry about them too much (they are tiny and do not effect flavor at all). Place the halved tomatoes on the cookie sheets with sliced side up. Finely chop 6 garlic cloves to spread evenly on top of tomatoes, then drizzle with olive oil and sprinkle lightly with sea salt and freshly ground black pepper. You can also drizzle lightly with balsamic vinegar if you wish. Place both trays in a 250 degree oven rotating the placement of racks twice during while they bake so each one has time on the upper and lower rack, and roast for an hour or until they shrivel and condense in size. Allow tomatoes to cool, then place in an airtight glass jar until near the top, then fill jar with olive oil. Will keep in fridge for up to 2 weeks.
Use them on pasta, in salads or soups, on crostini, or however else you want to. The flavor intensifies as they roast so they become intense tomato flavor bombs.