Wash and halve the cherry tomatoes.

Arrange evenly on a baking tray lined with parchment, cut side up.

Drizzle with olive oil, sprinkle sugar, salt, and pepper.

Bake in a preheated oven, fan mode, at 175°C for 30 minutes.

Lower to 150°C and continue to bake another 20–25 minutes.

When it is cool enough to handle, place them in an airtight container or jar.

Cover the cherry tomatoes with olive oil, or any you prefer.

Refrigerate and enjoy them in a week.