Here's what you do with them: You cut them in half and use them in the following recipe (from memory - don't have exact proportions)
You get 6 boneless chicken breasts and put them in an oven-proof pan; cover them with 1 1/2 cups white wine; some garlic and a couple of fresh basil leaves and all those cut up cherry tomatoes; you bake it at about 350 for 1/2 an hour; then remove from oven; put a slice of Swiss or other cheese of your choice on top of each breast; bake for another 5 minutes or so until the cheese melts and VOILA! Dinner is served. Well, you have to make another vegetable for on the side, but it's really simple and quite yummy. If there's anything I forgot, I will advise in the days to come but I'm pretty sure that's all there is to it.
I know you will still have some cherry tomatoes left over, but at least this way you will use a few!