Macadamia Free Roasted Tomato Compote with Garlic & Herbs
Roasted cherry tomatoes are one of those kitchen transformations that feel almost magical — they go into the oven bright and round and come out jammy, caramelized, and deeply savory. Smashed garlic roasts right alongside them until soft and golden, melting into the mixture and rounding out every bite. A pinch of turmeric adds a subtle warmth and gorgeous color, while dried oregano and optional red pepper flakes keep things lively. After roasting, everything gets roughly crushed together on the pan so the compote stays beautifully textured rather than turning into a smooth sauce. A drizzle of honey and a final hit of fresh basil pull it all together into something that tastes far more complex than the ingredient list suggests. Every component here is straightforward and plant-forward, so there's no need to scan labels or worry about hidden nut-based oils sneaking in. Serve it warm over grilled bread, toss it with pasta, or spoon it alongside roasted proteins — it's endlessly versatile and genuinely hard to stop eating.
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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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