Brazil Nut Free Roasted Tomato Compote with Garlic & Herbs
Roasting cherry tomatoes low and slow — well, hot and patient — transforms them into something deeply jammy, caramelized, and almost sweet, with garlic that melts right into the mix. This compote hits every note: savory from the oregano and olive oil, gently warming from a pinch of turmeric and optional red pepper flakes, and bright from a finishing scatter of fresh basil. A small drizzle of honey at the end ties everything together without making it cloying. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum reward. It's the kind of recipe that makes a simple piece of crusty bread or grilled chicken feel like a proper meal. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just good, honest produce and pantry staples doing their thing.
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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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