Citric Acid Free Roasted Tomato Compote with Garlic & Herbs

Tomatoes are naturally acidic, and most compotes or jarred tomato products lean into that tang — which makes them a no-go when you're avoiding citric acid in all its forms. This slow-roasted version takes a completely different approach, coaxing the cherry tomatoes through a long, hot oven until they collapse, caramelize, and turn deeply jammy without any added acids or preservatives. The garlic softens into something almost sweet, and a touch of honey rounds out the flavor so you never miss the sharpness. Turmeric, dried oregano, and red pepper flakes layer in warmth and complexity, while fresh torn basil at the end keeps everything bright and aromatic. The result is thick, glossy, and rich — the kind of thing you want to spoon over grilled chicken, stir into pasta, or pile onto crusty bread. Every ingredient is straightforward and easy to verify, so there's no guesswork about hidden additives sneaking into your meal. It's simple, satisfying, and genuinely hard to stop eating straight off the pan.

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