Thread cherry tomatoes onto rosemary sprigs like skewers, keeping them snug so they sit together along the sprig for even roasting. Visual cue: the tomatoes should look evenly spaced and attached along the rosemary.

Toss the skewered tomatoes with olive oil and minced garlic until glossy and evenly coated. Visual cue: the tomatoes should have a thin, shiny film and the garlic should be distributed across the surface.

Arrange the skewers on a sheet pan with space between them so they can blister rather than steam. Visual cue: you should see light gaps between skewers and the rosemary ends not crowded together.

Roast at 400°F for 20 min, until tomatoes have blistered and started to caramelize at the edges. Visual cue: look for wrinkled, browned spots and softened tomatoes.

Finish with flaky salt before serving to bring out the sweetness and savory herb aroma. Visual cue: the salt should appear as small, bright flecks across the tomatoes.