Cherry tomatoes

Have got oodles of tiny red cherry tomatoes and need to do something with them.  I'm blowed if I'm going to skin them all though 

In my experience cooked tomato skins are not nice.  I have a mouli thing from Lakeland which will puree them but I'm not over keen on simple passata; prefer more chunks.

Any suggestions for what I could do with them?

NB. I can roast some but don't know what to do with them afterwards and I still have the skins dilemma.

That sounds like my type of cooking!  At what point in the cooking did you whizz them?

(I'm having a clueless day today!!)

I just made a lasgagne for late lunch and I used, as the tomato component, a mixture of very small, ripe tomatoes and home-made oven concentrate. It was great, we didn't notice tomato skins as there were so many other veg. in there too.

Weve just made onion and tomatoe, just chopped and fried them both, very nice as a dip or in a sauce, and dead simple, even i managed it

Used some cherry toms for a chutney - cooked in the slow cooker.

That sounds like my type of cooking!  At what point in the cooking did you whizz them?

(I'm having a clueless day today!!)

I whizzed em raw - skins et al.  It was a day later I made the sauce. Have done this technical cookery before then just put the resulting mush into old milk cartons and freeze. Can use for soup or sauce! Master Chef it  certainly isn't but better than having them go to waste.

Next time when roasting your toms try roasting your onions and garlic as well, just quarter the onions and spray them with oil. They go nicely gold and sweet flavoured.
Then blitz the lot........sorted