I took a Italian cooking class once and the chef used a variety of tomatoes including cherry tomatoes in his tomato sauce. I had a huge crop of cherry tomatoes that year and just threw them all into a huge pot and cooked them down, skins seeds and all.
It was one of the best tasting sauces I have made. We are most of it fresh, but I did can some of it too.
Last summer I volunteered at an event that had loads of cherry tomatoes and mini peppers left over. I tossed the tomatoes into the pot, topped the peppers (most the seeds were at the top), tossed those in too and a whole bunch of onion, Cooked it all down and froze it to use as a base for spaghetti sauce or TexMex recipes. Yum.
This summer I am only freezing berries.