2 cups (280 g) cherry tomatoes, halved

1 tbsp (15 ml) lemon juice

1 tsp sugar

½ tsp salt

¼ cup (60 ml) olive oil

With the rack in the middle position, preheat the oven to 325°F (165°C).

In a bowl, combine the tomatoes, lemon juice, sugar and salt. Let marinate for 5 minutes. Drain.

In a baking dish, combine the tomatoes and oil. Bake for about 25 minutes or until the tomatoes begin to caramelize and wilt.

Transfer to a serving dish. Refrigerate for 30 minutes or until completely chilled.

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