Pescatarian 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 store-bought sauce can touch. This compote builds that intensity through a long roast at high heat, letting the tomatoes burst and collapse until their edges turn golden and their liquid cooks down into something thick and luscious. Smashed garlic softens right alongside them, mellowing into a sweet, nutty backdrop that ties everything together. A touch of honey and a final drizzle of good olive oil round out the flavor, while torn fresh basil keeps it bright and aromatic. The turmeric adds a subtle warmth and gorgeous color without overpowering the natural sweetness of the tomatoes. It works beautifully as a spread, a pasta sauce, a bruschetta topping, or simply spooned over grilled fish — making it an incredibly versatile addition to a pescatarian kitchen. This is the kind of recipe you'll find yourself making on repeat whenever cherry tomatoes are looking good at the market.
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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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