Score the cherry tomatoes with an 'X' to make peeling easier after blanching.

Slice the lemon into quarters.

Blanch the cherry tomatoes in boiling water for 30 seconds.

Transfer the blanched tomatoes to cold water and peel off the skins.

Mix plum syrup, water, and olive oil to create the marinade.

Combine the peeled tomatoes, lemon slices, and basil in a container.