Anti Inflammatory Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes are one of those kitchen transformations that feel almost magical — they go from bright and fresh to deeply jammy, caramelized, and intensely savory after just under an hour in the oven. The lineup here reads like a greatest-hits list of ingredients celebrated for their anti-inflammatory properties: extra virgin olive oil, garlic, turmeric, and fresh basil all show up in a single pan. A touch of honey balances the acidity without tipping the whole thing into sweetness, and the torn basil stirred in at the end keeps everything feeling bright and alive. What makes this compote so satisfying is the texture — you crush the tomatoes and softened garlic right on the baking sheet, so it stays rustic and thick rather than turning into a smooth sauce. It makes six servings, which means it's just as practical for meal prep as it is for a dinner party spread. Spoon it over grilled fish, stir it into grains, pile it onto crusty bread, or use it as a base for eggs — it earns its place in the fridge all week long.
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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
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1.2 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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