Herb-Roasted Cherry Tomatoes with Rosemary

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant side dish that transforms simple tomatoes into a fragrant, caramelized accompaniment using minimal pantry staples. This Mediterranean quick recipe (vegetarian), ready in about 23 minutes, pairs cherry tomatoes, olive oil, and fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp fresh rosemary
• 2 garlic cloves
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Cut rosemary into fine mince and finely chop garlic cloves.
2. Step 2: Place cherry tomatoes in a baking dish, then drizzle with 2 tbsp olive oil, add minced rosemary, chopped garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Toss gently until tomatoes are evenly coated, then spread into a single layer.
4. Step 4: Roast for 15-18 minutes until tomatoes are slightly collapsed and edges are golden, stirring once halfway through.