Oats Free Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes transform into something almost magical when given enough time in a hot oven — jammy, deeply caramelized, and bursting with concentrated sweetness. Smashed garlic, dried oregano, a pinch of turmeric, and optional red pepper flakes layer in warmth and complexity that makes this compote taste far more involved than it actually is. A drizzle of honey and torn fresh basil at the end balance the acidity and round everything out beautifully. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum flavor. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or fillers — just honest, whole ingredients doing all the work. Serve it warm over grilled bread, alongside roasted chicken, stirred into pasta, or spooned straight from the pan. It keeps well and somehow tastes even better the next day.
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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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