Is it possible to have too many cherry tomatoes? Of course it is, and I only had one plant this year. It’s an odd one too, and I can’t for the life of me remember the name, but yes, this is the color they are supposed to be. They really are ripe.
Every year I roast cherry tomatoes in the oven, along with 4 or 5 garlic cloves. At 225 degrees for a few hours, until they start to look pretty dehydrated. Then I layer them in a sterilized jar along with the garlic, some rosemary and thyme from the garden and canola oil and a teaspoon or so of balsamic vinegar.
I use the result on pizza, bruschetta, on sandwiches, in spaghetti sauce or, my favorite, on toasted polenta with a bit of melted parmesan. Yes, although few and far between, there are days when I feel a bit like Martha.