There is no need to do this with cherry tomatoes, but with larger ones cut out the core, then quarter or slice.

Place the tomatoes in the serving dish, then sprinkle on the sugar and salt.

Leave for at least ½ hour to release the juices or overnight.

Pour over the olive oil and mix gently.

Flavour with torn basil leaves or chopped spring onions including some green.

Any leftovers can be fried in their own juices and served on toast for breakfast. Yum!