Carrageenan Free Mediterranean Tomato, Olive & Berry Compote
This compote is one of those unexpected combinations that somehow makes complete sense the moment it hits your tongue — sweet-tart berries, briny Kalamata olives, and jammy cherry tomatoes all coaxed into a silky, spoonable sauce with golden garlic and a whisper of turmeric. The honey and fresh lemon juice go in right at the end, brightening everything up and balancing the savory depth beautifully. Because every ingredient here is whole and unprocessed, you never have to squint at a label wondering whether a thickener or stabilizer snuck into the mix — this is just real food, cooked simply. Carrageenan tends to hide in jarred sauces, flavored olives, and even some store-bought compotes, so making your own from scratch is genuinely the cleanest route. The technique is straightforward: a single saucepan, medium heat, and about fifteen minutes of mostly hands-off stirring until everything collapses into that loose, jammy consistency that clings to a spoon. Serve it warm over grilled bread, alongside roasted chicken, or spooned over a creamy cheese — it's versatile enough to anchor a weeknight dinner or dress up a weekend spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and roughly chopped
- 1 cup mixed fresh berries (blueberries, raspberries, or blackberries)
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- salt, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly.
- 2
Add the cherry tomatoes and cook, stirring occasionally, until they begin to soften and release their juices, about 4–5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!