Tomato, Onion, and Roasted Lemon Salad
['1 lemon, halved lengthwise, thinly sliced, seeds removed', '1 tablespoon thinly sliced fresh sage leaves', '1/2 teaspoon sugar', '2 tablespoons olive oil, divided', '1 tablespoon pomegranate molasses', '1/2 teaspoon ground allspice', 'Kosher salt, freshly ground pepper', '1 1/2 pounds mixed small tomatoes, such as Sun Gold, cherry, or heirloom, halved', '1/2 small red onion, thinly sliced', '1/4 cup fresh flat-leaf parsely leaves with tender stems', '1/4 cup fresh mint leaves, torn if large', '1/4 cup purple sprouts or microgreens (optional)', 'Pomegranate molasses is available at Middle Eastern markets and some grocery stores', 'and online.']
Preheat oven to 325°. Cook lemon slices in a medium saucepan of boiling water 2 minutes to remove bitterness. Drain and pat dry.
Gently toss lemon slices with sage, sugar, and 1 tablespoon oil in a medium bowl. Spread out on a parchment-lined baking sheet and bake until lemons are no longer wet and only slightly colored, 15–20 minutes. Let cool.
Whisk pomegranate molasses, allspice, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Add lemons, tomatoes, onion, parsley, mint, and sprouts, if using, and toss gently; season with salt and pepper.
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