Lupin Free Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes have a way of transforming into something almost magical — deeply caramelized, jammy, and intensely savory in a way that fresh tomatoes simply can't match. This compote builds that richness with smashed garlic, dried oregano, a pinch of turmeric, and a drizzle of honey that balances the acidity beautifully. Everything goes onto one baking sheet and into a hot oven, so the effort is minimal even as the results feel genuinely impressive. Torn fresh basil scattered over the top at the end keeps things bright and aromatic. The whole recipe relies on straightforward pantry staples — olive oil, spices, honey, and fresh produce — with absolutely no lupin-containing flours, legume derivatives, or processed additives to worry about. That makes it a naturally safe and versatile choice whether you're spooning it over grilled chicken, stirring it into pasta, spreading it on crusty bread, or serving it alongside eggs. It's the kind of condiment you'll want to keep in the fridge all week.
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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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