I do a bunch at a time and freeze them for hotdish and soup.
Poke the tip of a paring knife in the opposite end of the stem. Bring a kettle of water to near the boiling point and toss all the cherry tomatoes in at once. Leave for just a couple minutes and remove with a slotted ladle to a cookie sheet to cool a little. Pick each one up by the stem end and give it a little squeeze. It pops right out of the skin into the waiting pint deli container.
This may sound like a lot of work, but it goes really fast. I can do a whole cookie sheet full of tomatoes in 15 minutes. They add so much to soups and other dishes, and I am always dismayed to see the last container leave the freezer.
