Aperol-Roasted Cherry Tomatoes with Rosemary
Sweet cherry tomatoes roasted with Aperol and rosemary until caramelized, offering a bright, complex flavor that pairs well with pasta or bread. This Mediterranean-inspired vegetarian recipe, ready in about 30 minutes, pairs cherry tomatoes, Aperol, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz cherry tomatoes
- 1 tbsp Aperol
- 1 tsp olive oil
- 1/2 tsp fresh rosemary
- 1/4 tsp sea salt
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Instructions
- Step 1: Preheat oven to 400°F. Toss 12 oz cherry tomatoes with 1 tbsp Aperol, 1 tsp olive oil, 1/2 tsp fresh rosemary, and 1/4 tsp sea salt in a single layer on a parchment-lined baking sheet.
- Step 2: Roast for 18-20 minutes, stirring once halfway, until tomatoes are blistered and shriveled with edges slightly browned.
- Step 3: Remove from oven and let rest 5 minutes before serving to allow flavors to meld.
