Roasted Tomatoes with Cannellini Beans
This simple yet delightful dish celebrates summer's bounty. Juicy cherry tomatoes are roasted to perfection with garlic and olive oil until bubbly, creating a rustic sauce that lovingly coats creamy cannellini beans. A handful of fresh basil adds the final touch to this effortless, satisfying meal. Perfect on its own or served over crusty bread, it's a taste of summer in every bite.
Nutritional Benefits
This dish is packed with nutrients:
Tomatoes: Rich in lycopene, vitamins C and K, potassium, and folate.
Cannellini beans: Excellent source of plant-based protein, fiber, and minerals like iron and magnesium.
Olive oil: Provides healthy monounsaturated fats and antioxidants.
Garlic: Contains allicin, known for its potential health benefits.
Basil: Offers vitamins K and A, and antioxidants.
Ingredients
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 beans, drained and rinsed
1/4 cup thinly sliced fresh basil leaves, loosely packed
crusty sourdough
method
Preheat your oven to 400°F (200°C).
Pour 2 tablespoons of olive oil in the bottom of a 13-by-9-inch baking dish.
Arrange the tomatoes in the dish, cut side up. Nestle garlic cloves around them.
Drizzle with another 2 tablespoons of olive oil, and sprinkle with 1 teaspoon kosher salt and freshly ground black pepper.
Roast the tomatoes for 20 minutes, until bubbly and juicy.
Remove from the oven and use a fork to lightly mash the tomatoes and garlic (be careful of hot juices).
Add drained beans and more salt and pepper if needed. Stir to combine.
Return to the oven for 5 minutes.
Drizzle with remaining 1 tablespoon olive oil and scatter with basil.
Serve immediately, either as is or ladled over crostini.