Rice Free Roasted Tomato Compote with Garlic & Herbs
Roasting cherry tomatoes low and slow — well, hot and patient — transforms them into something almost unrecognizable from their raw selves. The edges caramelize, the juices concentrate, and the smashed garlic melts into the mix for a compote that's deeply savory, a little sweet, and impossible to stop eating. A drizzle of honey and a handful of torn basil at the end round everything out with brightness and warmth. This is the kind of condiment that makes you want to put it on absolutely everything — grilled bread, roasted vegetables, eggs, a spoon. Because it's built entirely from whole, straightforward ingredients like olive oil, fresh tomatoes, and herbs, there's no need to scan labels or second-guess anything. It's naturally free of grains and fillers, which makes it a genuinely versatile option when you're cooking around certain dietary needs without wanting to sacrifice flavor. Make a big batch, because it keeps beautifully and only gets better as it sits.
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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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