I'm not sure which recipe you are referring to but mixed cherry-type tomatoes will work with any of the condiments or salsas. As long as you don't mind the skins you can use them just like you would regular tomatoes.

I know we have talked about using them in Annie's Salsa as well as in the many different recipes for tomato condiments from NCHFP.

Dave

Here is a link that might be useful: NCHFP - Tomato salsas and condiments

Unfortunately, the recipe I was thinking of wasn't posted here -- it came from some book or canning magazine and is buried somewhere in the morass of papers in my house....

I just remember the accompanying photo was very pretty, with recognizable pieces of yellow, scarlet, and purple/green cherry tomatoes.

Thanks for the link, Dave -- rather than mess with that many tiny skins, I may end up just drying what I can.