Roasted Tomatoes with White Beans and Basil
Total Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
2-4 servings
- 5 tablespoons olive oil, divided
- 1 pound (455 grams) very ripe cherry tomatoes, halved
- 6 small garlic cloves, peeled
- Kosher salt and freshly ground pepper or red pepper flakes to taste
- 1 15-ounce can cannellini or other white bean, drained and rinsed
- 1/4 cup thinly sliced fresh basil leaves, loosely packed
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Preparation
Chef’s notes
While you can, and probably will, eat directly from the baking dish, it makes the most amazing crostini, ladled warm over pieces of toasted bread.
You can tinker with the flavors here almost endlessly:
add briny things like anchovies, capers, or cured black olives; add prepared pesto instead of fresh basil, finish with parmesan, pecorino, or even burrata.
If you only make it with tomatoes, garlic, beans, and basil, you will not feel that you’re missing a thing.