Has anyone tried this with cherry tomatoes?

Yep, I use whatever tomatoes I have on hand, which often means a mix that includes cherry tomatoes. I find that they make for a wonderfully sweet sauce so I agree with the others who say go for it!

Yes. Just takes longer because cherry tomatoes have more water and you will need more tomatoes. Also, might want to peel off the skin or leave it on and purée after the sauce is cooked.

I admit I have not, and am now wondering why not. I do just about everything else with cherry tomatoes, so why not this jewel? Think it sounds like a wonderful experiment. Do it!