Sounds good. But , before adding other ingredients, I would blend it (w/ stick blender) strain it throu Jap/chinese rice strainer, to get the seeds and skin out( this is how I do with canned whole tomatoes to make sauce)...Then continue. Cherry tomatoes contain a lot of skin and seeds , percentage wise.
(I personally cannot digest tomato skin and seeds well.)

I just made that sauce this weekend but I admit, I chickened out and only used half the butter. It was very, very good. I blended it in the vitamix so the seeds and skin were not an issue and I have it in the freezer now. I hope to make a couple more batches before the season is over.

Seysonn, obviously it won't help with digestion, but I can say that texture-wise, the seeds and skins weren't a problem. I blended with a stick blender right in the pot, first on low then finished on high, and didn't notice any seeds in the final mix. There are some very small pieces of skin, but not enough to bother me. And I love how quick and easy the recipe is -- very little work for amazing flavor. :)

Tishoshmn - Good to know it's still tasty with half the butter! I wanted to make it as-written first before I started experimenting, but that's definitely an option I want to try. I'd also like to try it with "regular" cherry tomatoes.

If you're looking for quick and easy, but not blended, so wouldn't get rid of skins/seeds, this is my family's favorite. Used it last and this year with SunGolds and Black Cherries, and off season use grape or yellow cherry toms from the store. We generally use a linguine or fettucine pasta.

Here is a link that might be useful: Cherry Tomato Pasta Recipe

Made this last night. Excellent. Used the immersion blender - no problem with skins or seeds. I used all sun holds, so my sauce was a brilliant orange. DD was not happy when she realized it was NOT Kraft Mac and cheese!

We will easily get 3 meals out of 1 batch. Plan on making a few more batches for the freezer before the season is do e.