There's a story about enzymes, seed casings and drying periods I could tell here but I won't.
Instead, what I will say is this:
Yes, especially for tomatoes, I would recommend a good drying after one processes the seeds (through fermentation) to reduce the likelihood of disease. At minimum you could dry for about 1 month or so.
Another note, the sweet cherry tomatoes from the store may be hybrids which will not produce true to the product you're eating now.
