Gut Friendly Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes have a way of transforming into something almost magical — deeply caramelized, jammy, and rich with concentrated flavor that fresh tomatoes simply can't match. This compote leans into ingredients that are genuinely kind to your digestive system, from the anti-inflammatory punch of ground turmeric to the gut-supportive properties of extra virgin olive oil and garlic roasted until soft and golden. Cooking the garlic low and slow this way mellows its intensity, making it far easier to tolerate than raw alliums while still delivering all that savory depth. A touch of honey rounds out the acidity, and torn fresh basil added at the end keeps things bright without any harsh or processed additions. The result is thick, textured, and versatile — spoon it over grilled protein, stir it into grains, or spread it on sourdough for a simple meal that feels indulgent but works with your body rather than against it. Every ingredient here is whole, recognizable, and purposeful, which is exactly what you want when you're cooking with your gut in mind.
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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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