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Bring a pot of water to the boil.
Blanch cherry tomatoes for 5-10 seconds by submerging into boiling water and immediately plunging into ice-cold water.
Gently remove the skins.
Heat oven to 90°C or 194°F.
Prepare an oven tray with a sheet of baking parchment.
Lay the tomatoes on the sheet.
Sprinkle with salt, oil, sugar(optional), freshly ground black pepper(optional).
Place into oven and check after 40 minutes on the progress.
The exact time will depend on your oven and the size of cherry tomatoes.
When done they should be slightly shrivelled up but not too dry.