Roasted Tomato Honey Compote

Serves 6 · 10 min prep · 30 min cook

Ingredients

• 2 pints cherry and grape tomatoes mixed colors
• 1/3 cup honey
• 4 fresh thyme sprigs
• 1 tsp fresh lemon zest
• 1/8 tsp pinch of sea salt
• 1 tbsp extra-virgin olive oil

Instructions

1. 1Preheat the oven to 375°F and line a rimmed baking sheet with parchment.
2. 2Halve the larger tomatoes and leave the smallest ones whole so they roast evenly and release concentrated sweetness.
3. 3Toss the tomatoes on the sheet with the olive oil, honey, thyme sprigs, lemon zest, and sea salt until everything is lightly coated.
4. 4Spread the tomatoes into a single layer so they caramelize rather than steam.
5. 5Roast for 25 to 30 minutes, stirring once halfway, until the tomatoes collapse, the edges darken to deep gold, and the honey thickens into a glossy syrup.
6. 6Remove the pan from the oven and let the mixture cool for 10 minutes so the juices settle.
7. 7Pluck out the thyme stems, then gently mash a few tomatoes with a fork to create a chunky sauce while leaving others intact for texture.
8. 8Transfer the warm compote to a clean jar or bowl. Taste and adjust brightness with an extra drop of lemon if needed.
9. 9Cool completely, then refrigerate. The flavors deepen overnight and the texture becomes spoonable.
10. 10Serve warm or chilled over ice cream, yogurt, pound cake, or as a no-bake dessert topping. Stir before using if the honey has set.