But they aren’t meant for storing , more for a change up taste to be consumed in a few weeks


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Some of their recipes look quite appetizing

Cut them in half, sprinkle with herbs if you like, and dry in a dehydrator or in your oven at 125 degrees (or its lowest setting with the door cracked open) for 10 to 12 hours. Store in freezer and use as sun dried tomatoes.

such as the Southwest US or my part of California in late summer, you can cut them in half, put them outdoors in the sun (I put a light towel or netting over them to keep the birds and bugs out) to dry them. It takes a few days in direct sun, and I bring them in at nights.

I have a kitchen counter that gets full sun in the early mornings: I've often put the tomatoes there so they get some extra drying before I can get them outside!

I've frozen them successfully, after running through a manually-operated food mill (removes the skins and seeds and leaves you with the pulp/juice). I suppose that can be canned, but I've always done large, skinned tomatoes.

BTW, you can use cherry tomatoes many ways you'd use their big cousins - sauces and soups especially.