Heat a pan over medium heat and add the cherry tomatoes. Cook until the tomatoes are soft and starting to burst. You can help this process along with poking the tomatoes with a fork. Let the juice into the pan and turn down the heat. Add the cream and let cook until hot. Remove from heat and stir in the parmesan, salt, and pepper. 

Use this tomato cream as a pasta or pizza sauce, lather on top of toast, or stir into risotto.