Pecan Free Roasted Tomato Compote with Garlic & Herbs
Slow-roasted cherry tomatoes have a way of transforming into something almost magical — deeply caramelized, jammy, and rich with concentrated flavor that no fresh tomato can match. This compote builds on that foundation with smashed garlic, dried oregano, a whisper of turmeric, and a finishing drizzle of honey that ties everything together beautifully. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum reward. Torn fresh basil scattered over the top at the end keeps it bright and aromatic without losing any of that roasted depth. It's completely free of tree nuts by nature — every ingredient here is a pantry staple or fresh produce, so there's nothing to second-guess or swap out. Serve it warm over grilled bread, stir it into pasta, or spoon it alongside roasted chicken for an effortlessly impressive result. Once you make a batch, you'll find yourself reaching for it all week long.
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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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