Tree Nut 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 store-bought sauce can touch. This compote builds that depth with smashed garlic, dried oregano, a pinch of turmeric, and a whisper of honey that rounds out the acidity beautifully. Everything goes onto one sheet pan, which means minimal cleanup and maximum reward. The final stir of fresh basil and a last drizzle of olive oil lifts the whole thing into something that feels genuinely special. Since every ingredient here is straightforwardly plant-based and pantry-friendly, there's zero guesswork about hidden tree nut oils or cross-contamination from nut-based thickeners — it's just clean, honest cooking. Serve it warm over crusty bread, toss it with pasta, or spoon it alongside grilled proteins; it's the kind of versatile condiment you'll want to keep on rotation all season 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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