Roasted Tomatoes with White Beans and Basil
Total Time
30 minutes
Rating
0 out of 5 stars
(0)
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
Step 1
Heat your oven to 400°F.
Step 2
Pour 2 tablespoons of the olive oil in the bottom of a 13-by-9-inch baking dish.
Step 3
Arrange the tomatoes in the dish, cut side up.
Step 4
Nestle garlic cloves around the dish.
Step 5
Drizzle with another 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon kosher salt and many grinds of black pepper.
Step 6
Roast the tomatoes for 20 minutes, until everything is bubbly and juicy.
Step 7
Remove from the oven to a trivet or cooling rack and use a fork to lightly mash the tomatoes and garlic, which will not be fully soft yet.
Step 8
Add drained beans and more salt and pepper if needed and stir to combine.
Step 9
Return to the oven for 5 minutes.
Step 10
Drizzle with remaining 1 tablespoon olive oil, scatter with basil and eat right away, either as is or ladled over crostini.
Step 11
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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.
