Capsaicin Free Roasted Tomato Compote with Garlic & Herbs
Roasting cherry tomatoes low and slow ā well, hot and patient ā transforms them into something deeply jammy, caramelized, and almost sweet, with soft golden garlic folded right in. This compote gets its warmth from dried oregano, a whisper of turmeric, and a drizzle of honey that rounds out the natural acidity of the tomatoes beautifully. The red pepper flakes are listed as optional and can be left out entirely, making this a genuinely comfortable choice for anyone managing sensitivity to capsaicin ā no compromise on flavor required. Fresh basil torn over the top at the end keeps things bright and aromatic without any heat sneaking back in. It comes together on a single sheet pan, which means minimal cleanup and maximum payoff. Spoon it over crusty bread, stir it into pasta, or pile it alongside roasted chicken ā this one earns its place at the table every single time.
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Learn more āIngredients
6 servings
- 2 lb cherry tomatoes
- 4 cloves garlic, smashed and peeled
- 3 tbsp extra virgin olive oil, divided
- Ā½ tsp fine sea salt
- Ā¼ tsp black pepper, freshly ground
- Ā½ tsp dried oregano
- Ā¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
- Ā¼ tsp ground turmeric
- 1 tsp honey
- Ā¼ cup fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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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