Almond Free Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes have a way of transforming into something almost magical — deeply caramelized, jammy, and intensely savory in a way that fresh tomatoes simply can't match. This compote leans into that transformation fully, letting the oven do the heavy lifting while garlic turns soft and golden alongside the collapsing fruit. A pinch of turmeric adds a subtle warmth and gorgeous color, while dried oregano and optional red pepper flakes keep things boldly seasoned throughout. The finishing touches of honey and torn fresh basil pull everything together into a condiment that feels far more special than the effort involved. Because every ingredient here is a whole, recognizable pantry staple, there's no need to scan labels for hidden nut-based oils or additives — it's naturally free of tree nut concerns from start to finish. Spoon it over grilled bread, stir it into pasta, pile it onto roasted chicken, or serve it straight from the pan at room temperature with good olive oil nearby. Once you make a batch, you'll find yourself looking for excuses to put it on everything.
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Learn more →Ingredients
6 servings
- 2 lb cherry tomatoes
- 4 cloves garlic, smashed and peeled
- 3 tbsp extra virgin olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ¼ tsp ground turmeric
- 1 tsp honey
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
Spread the cherry tomatoes and smashed garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with the salt, black pepper, dried oregano, turmeric, and red pepper flakes, if using. Toss to coat evenly.
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