I agree with zerobane. There is no need to skin them. I have never done cherry tomatoes though. I usually do Romas. I cut in half and scoop out the seeds. Place on a cookie sheet cut size up and drizzle with olive oil and sprinkle some salt. I usually don't use other herbs or spices, but you certainly can if that is what you want. Unlike zerobane though, I cook mine much longer. I set my over as low as it goes and I will generally go anywhere from 8-12 hours. I like my tomatoes dry and chewy. The longer you dry them the longer they will last. 8-12 hours will let you store them for months, not that they would last that long without being eaten.