Carrageenan Free Roasted Tomato Compote with Garlic & Herbs
Roasting cherry tomatoes low and slow — well, hot and patient — transforms them into something deeply savory, jammy, and almost sweet, with caramelized edges that no store-bought sauce can replicate. That's exactly the problem with many jarred tomato products: they often rely on carrageenan or other stabilizers to achieve a thick, glossy texture. Here, the thickness comes entirely from the tomatoes themselves collapsing and concentrating in the oven, no additives needed. Smashed garlic turns golden and mellow alongside them, while oregano, a whisper of turmeric, and optional red pepper flakes build a warmly spiced backbone. A finishing drizzle of olive oil, a touch of honey, and torn fresh basil pull everything together into something that tastes far more complex than its ingredient list suggests. Spoon it over grilled bread, stir it into pasta, or pile it alongside roasted chicken — it's endlessly versatile and completely clean from start to finish.
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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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