Pork 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. This compote gets layers of warmth from dried oregano, a whisper of heat from red pepper flakes, and a subtle earthiness from ground turmeric that makes it taste far more complex than the ingredient list suggests. A final drizzle of olive oil and a touch of honey round out the acidity before fresh torn basil brings the whole thing to life. Every ingredient here is naturally free from pork and pork-derived products, so there's nothing to second-guess — just honest, plant-forward cooking at its best. Serve it warm over grilled bread, stir it into pasta, spoon it alongside roasted chicken, or use it as a bold base for a grain bowl. It keeps beautifully and honestly gets better as it sits, making it one of those recipes worth doubling right from the start.
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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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