Mustard Free Roasted Tomato Compote with Garlic & Herbs
Roasting cherry tomatoes low and slow — well, hot and patient — transforms them into something deeply jammy, sweet, and intensely savory in a way that no store-bought sauce can touch. The garlic turns golden and soft in the oven alongside the tomatoes, and when you crush everything together on the pan, you get this rustic, textured compote that feels almost luxurious. A touch of honey and a drizzle of fresh olive oil at the end round out the flavor beautifully, while torn basil keeps it bright and fresh. Every single ingredient here is straightforwardly clean, so there's no need to scrutinize labels or worry about hidden condiment ingredients sneaking in. It's naturally free of anything that could cause a reaction for those navigating mustard sensitivities, relying instead on olive oil, herbs, and spices to build all that bold flavor. Spoon it over grilled chicken, toss it with pasta, pile it onto crusty bread, or serve it as a warm dip — this compote is 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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