Roasted Lemon and Tomato Salad

We have reached the time in the summer when I am starting to look for new and better recipes for tomatoes.  And where better to look that Ottolenghi?  He is the master of all things vegetable, and has possibly the best assembly of salads ever.

• 2 medium lemons, halved crosswise, seeds removed, and cut into paper-thin slices (9 oz)
• 3 tbsp olive oil
• ½ tsp superfine sugar
• 8 sage leaves, finely shredded
• 2 2/3 cups baby tomatoes, yellow or red or a mixture of both, halved
• scant ½ tsp ground allspice
• 1/3 cup flat-leaf parsley leaves
• ½ cup mint leaves
• Seeds of 1 small pomegranate (2/3 cup)
• 1½ tbsp pomegranate molasses
• ½ small red onion, thinly sliced (about ½ cup)
• Salt and black pepper

Preheat the oven to 325ºF.
Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, ½ teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool.
In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, ¼ teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve.