Wheat 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. A pinch of turmeric adds a subtle warmth and golden hue that makes the whole thing look as good as it tastes, while red pepper flakes give it just enough of a kick to keep things interesting. Everything here is naturally free of wheat and gluten by design, not by substitution — just good olive oil, fresh produce, and pantry spices doing exactly what they're supposed to do. The honey stirred in at the end rounds out the acidity of the tomatoes beautifully, and the torn basil on top keeps it feeling bright and fresh. Serve it warm over grilled fish, spooned onto polenta, tucked into eggs, or honestly just eaten with a spoon straight from the pan. It's the kind of versatile, crowd-pleasing condiment that earns a permanent spot in your weekly rotation.
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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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