Marinated Garlicky Tomatoes

Preheat oven to 375°. Toss tomatoes with 2 tablespoons oil and salt in a baking dish or a shallow baking pan lined with parchment paper. Roast until the tomatoes have softened and started to wrinkle but remain somewhat plump, 30 to 40 minutes.

In a medium bowl, whisk together 1 tablespoon olive oil, balsamic vinegar and sugar. Stir in garlic cloves, basil and the warm tomatoes, along with any tomato juices in the pan. Let cool, then cover and chill overnight. Bring to room temperature before serving.