Gluten Free Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes have a way of transforming into something almost magical — deeply caramelized, jammy, and rich in a way that fresh tomatoes simply aren't. This compote leans into that transformation fully, with smashed garlic, dried oregano, a whisper of turmeric, and optional red pepper flakes building layers of savory warmth in every spoonful. A touch of honey stirred in at the end balances the acidity beautifully, while torn fresh basil keeps things bright and aromatic. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing required — just straightforward, wholesome cooking. It's the kind of recipe that makes a simple weeknight feel a little more special, whether you're spooning it over grilled chicken, stirring it into pasta, or piling it onto toasted gluten-free bread. The texture lands somewhere between a rustic sauce and a thick relish, which means it's endlessly versatile and genuinely hard to stop eating straight from the pan.
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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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