Wash the cherry tomatoes, pat them dry, and cut them in half.

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

Drizzle with olive oil, then sprinkle evenly with sugar, salt, and black pepper.

Place in a preheated oven at 175°C (fan‑forced if available) and bake for 30 minutes.

Without removing the tray, lower the oven temperature to 150°C and continue baking for another 20–25 minutes.

Let the baked tomatoes cool until they’re no longer hot to the touch.

Transfer into a sealed jar and cover the surface with olive oil—extra virgin olive oil is the best choice, if possible.

Refrigerate immediately; they can be kept chilled for up to 1-2 weeks.