Roasted Tomatoes with White Beans

From the home of: Julia LaRose, recipe by smittenkitchen.com

Notes: Stop by Raquel’s farm stand for a loaf of homemade sourdough. Slice off a chunk, grill it with some EVOO, serve the beans and bread with a glass of sauv blanc. ❤️😭❤️

recipe here or below

Ingredients:

5 tablespoons olive oil, divided

1 pound (455 grams) very ripe cherry tomatoes, halved

6 small garlic cloves, but who is counting, 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

Process:

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. Arrange the tomatoes in the dish, cut side up. Nestle garlic cloves around the dish. Drizzle with another 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon kosher salt and many grinds of black pepper.

Step 3

Roast the tomatoes for 20 minutes, until everything is bubbly and juicy.

Step 4

Remove from the oven to a trivet or cooling rack and use a fork to lightly mash the tomatoes and garlic (being careful if they spray), which will not be fully soft yet.

Step 5

Add drained beans and more salt and pepper if needed and stir to combine. Return to the oven for 5 minutes.

Step 6

Drizzle with remaining 1 tablespoon olive oil, scatter with basil and eat right away, either as is or ladled over crostini.