Cashew Free Roasted Tomato Compote with Garlic & Herbs
Sweet, jammy, and deeply savory, this roasted tomato compote is the kind of condiment that makes everything it touches taste better. Cherry tomatoes are slow-roasted with smashed garlic, olive oil, and a warm blend of oregano, turmeric, and optional red pepper flakes until they burst and caramelize into something almost magical. A finishing drizzle of olive oil, a touch of honey, and a handful of torn fresh basil pull it all together into a thick, fragrant spread with real depth of flavor. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum reward. Because every ingredient here is a whole, straightforward pantry staple, there's zero concern about hidden tree nuts sneaking in through sauces, pastes, or store-bought blends. Serve it warm over crusty bread, stir it into pasta, or spoon it alongside grilled proteins — it's endlessly versatile and genuinely hard to stop eating.
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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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