Coconut Free Roasted Tomato Compote with Garlic & Herbs
Roasting cherry tomatoes low and slow — well, hot and patient — transforms them into something deeply jammy, caramelized, and almost impossibly savory. Smashed garlic softens right alongside them in the oven, mellowing into something sweet and golden that folds seamlessly into the crushed tomatoes. A pinch of turmeric adds a subtle warmth, while dried oregano and optional red pepper flakes give the whole thing a rustic, Mediterranean backbone. A final drizzle of olive oil and a touch of honey round out the edges before fresh torn basil brings it all to life. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels or second-guess anything — just real, whole foods doing exactly what they're supposed to do. Spoon it over grilled bread, toss it with pasta, or serve it alongside roasted proteins as a bold, glossy sauce. It's the kind of thing you'll want to keep a jar of in the fridge at all times.
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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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