Low Iodine 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 sweetness. This compote leans into that transformation fully, with smashed garlic, dried oregano, a whisper of turmeric, and a finishing drizzle of honey that ties everything together beautifully. For anyone navigating iodine restrictions, this recipe is a natural fit: it's built entirely from fresh produce, olive oil, and simple pantry spices, with no seafood, dairy, or iodized salt in sight. Using fine sea salt instead of standard table salt is a smart, easy swap that keeps the seasoning on track without sacrificing any flavor. The result is thick, rustic, and deeply savory with just a hint of heat if you add the red pepper flakes. Torn fresh basil scattered over the top at the end keeps things bright and aromatic. Serve it warm over grains, alongside roasted vegetables, or simply spread onto crusty bread for a dish that feels far more indulgent than the ingredient list suggests.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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