Nutmeg 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 drizzle of honey and a finish of torn fresh basil push this compote into seriously craveable territory. The spice blend here leans on oregano, turmeric, and optional red pepper flakes, so every element is straightforward and easy to verify — no hidden warm spices that can sneak into tomato-based recipes and cause problems for sensitive cooks. It's the kind of recipe where the oven does most of the heavy lifting, and the payoff is a thick, glossy sauce-meets-spread that works on grilled bread, pasta, roasted chicken, or honestly just eaten by the spoonful. The rough-crushed texture keeps it rustic and satisfying rather than fussy, and serving it warm or at room temperature means it fits into almost any meal without extra effort.
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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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