This is certainly not post-worthy but I noted it anyway just in case I have a lean time for recipes (such as now). I have previously mentioned our favorite way of preserving and enjoying Campari or cherry tomatoes; we make them into aor Martini-on-a-stick.
I first blanch the tomatoes (Campari or cherry or even grape tomatoes), shock them in ice water to stop the cooking and then remove the skin. For marinade, I use either straight Vodka or more often, Vodka or Gin Martini (I prefer Gin and usedthis time, the proportion of dry vermouth is up to your taste) and soak these skinned tomatoes. After overnight soaking in a refrigerator, they are ready to be enjoyed. The most proper way is to put tooth picks and serve several on a plate with a small mound of salt on the side and call it “Martini or Bloody Mary-on-the-stick”. Another way is to use it as a garnish or as a salad.