Citrus Free Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes transform into something deeply savory and almost jammy in the oven, and this compote is proof that the simplest ingredients can deliver serious flavor. The tomatoes burst and caramelize at the edges over nearly 45 minutes of roasting, concentrating their natural sweetness in a way that no shortcut can replicate. Smashed garlic turns soft and golden alongside them, folding right into the mixture when you crush everything together on the pan. A touch of honey, dried oregano, turmeric, and torn fresh basil round out the flavor without a drop of lemon juice or any other citrus — which makes this a genuinely worry-free option for anyone navigating that restriction, since tomato-based condiments and spreads often sneak in citric acid or citrus zest. The result is thick, rustic, and endlessly versatile — spoon it over grilled bread, stir it into pasta, or serve it alongside roasted proteins. It comes together with pantry staples and almost no hands-on effort, making it one of those recipes you'll find yourself returning to again and again.
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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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