Walnut Free Roasted Tomato Compote with Garlic & Herbs
Roasted cherry tomatoes are one of those kitchen transformations that feel almost magical — sweet, jammy, and deeply savory all at once. This compote builds serious flavor by letting the tomatoes blister and caramelize in the oven until they collapse into something thick and luscious, with soft golden garlic woven throughout. A pinch of turmeric and dried oregano add warmth and earthiness, while a drizzle of honey at the end balances the acidity just enough to make every bite feel intentional. Torn fresh basil scattered over the top keeps it bright and fragrant. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, honest cooking. Serve it warm over crusty bread, stir it into pasta, or spoon it alongside grilled proteins for an effortless weeknight upgrade that tastes like you spent far more time than you actually did.
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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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