Yeast Free Roasted Tomato Compote with Garlic & Herbs
Roasting cherry tomatoes low and slow (well, hot and patient) transforms them into something deeply jammy, sweet, and savory all at once. Smashed garlic, dried oregano, a pinch of turmeric, and a whisper of red pepper flakes layer in warmth and complexity, while a final drizzle of honey and torn fresh basil pull everything together beautifully. The oven does most of the heavy lifting — you just toss, roast, and crush — making this one of those recipes that looks far more impressive than the effort involved. For anyone navigating a yeast-free lifestyle, this kind of condiment is a genuine find, since so many store-bought tomato sauces and spreads sneak in yeast extract or fermented ingredients. Every component here is straightforward and clean, so you know exactly what you're eating. Serve it warm over grilled chicken, spooned onto toasted bread, stirred into pasta, or simply alongside roasted vegetables — it's the kind of versatile, crowd-pleasing staple 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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