Legume 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 sweet, with garlic that melts right into the mix. A pinch of turmeric adds a subtle warmth and golden hue, while dried oregano and optional red pepper flakes keep things savory and a little bold. The whole thing gets finished with a drizzle of honey and torn fresh basil, which lifts every rich, concentrated bite. For anyone navigating a legume-free lifestyle, this kind of condiment is a dream — no hidden bean pastes, no chickpea-based thickeners, just honest pantry staples and fresh produce doing all the work. It's incredibly versatile too: spoon it over grilled chicken, stir it into pasta, pile it onto crusty bread, or serve it alongside roasted vegetables as a punchy finishing sauce. The texture lands somewhere between a rustic salsa and a thick preserve, with enough body to cling to whatever you pair it with.
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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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