Barley Free Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes have a way of transforming into something almost magical — deeply caramelized, jammy, and bursting with concentrated flavor that no fresh tomato can match. This compote leans into that transformation fully, letting the oven do the heavy lifting while garlic turns soft and golden and the edges of each tomato go beautifully dark. A touch of turmeric adds warmth and color, while honey rounds out the acidity just enough to make the whole thing feel balanced and a little luxurious. Torn fresh basil scattered over the top keeps it bright and aromatic right before serving. The entire ingredient list is naturally free from grains and grain-derived additives, so there's no label-reading required — just straightforward, whole-food cooking. Serve it warm over grilled bread, spooned alongside roasted chicken, or stirred into pasta for a weeknight dinner that tastes like it took far more effort than it did.
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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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