1/2 lemon, thinly sliced and seeds removed 2 tablespoons olive oil, divided 1/2 teaspoon dried ground sage 1/2 teaspoon granulated sugar 1 tablespoon balsamic vinegar 1/4 teaspoon allspice Pinch of kosher salt and ground black pepper 3/4 pound mixed grape or cherry tomatoes 1/4 small red onion, thinly sliced 2 tablespoons fresh mint leaves, roughly torn 2 tablespoons fresh parsley leaves, roughly torn DIRECTIONS: Preheat oven to 325 degres F. Cook lemon slices in small pot of boiling water 2 minutes; transfer to paper towel and pat dry. In small bowl, whisk together 1 tablespoon oil, sage and sugar. Add lemon slices and toss to combine. Lay lemon slices on parchment-lined rimmed baking pan. Transfer to oven and roast 14 to 16 minutes or until lemons are just beginning to brown. In medium bowl, whisk together vinegar, allspice, salt and pepper and remaining 1 tablespoon oil. Add tomatoes, onion, mint, parsley and roasted lemon. Toss gently. For best flavor, cover and let stand at room temperature 30 minutes before serving.