Shellfish Free Roasted Tomato Compote with Garlic & Herbs
Sweet, jammy, and deeply savory, this roasted tomato compote is the kind of condiment that makes everything it touches taste better. Cherry tomatoes go into a hot oven with smashed garlic, olive oil, and a warm spice blend — oregano, turmeric, and optional red pepper flakes — and come out caramelized, collapsed, and absolutely irresistible. A touch of honey and a drizzle of fresh olive oil stirred in at the end balance the acidity and give the whole thing a glossy, luxurious finish. Torn fresh basil scattered over the top adds brightness that pulls every element together. The texture is intentionally left a little rough and rustic, jammy but not pureed, so it clings beautifully to bread, pasta, grilled proteins, or roasted vegetables. Every single ingredient here is naturally free from shellfish and seafood concerns, so there's no label-reading required — just straightforward, plant-based pantry staples doing their best work. Make a big batch and keep it on hand all week, because you will absolutely find yourself reaching for it at every meal.
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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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