Roasted Tomatoes with Cannellini Beans
This recipe for Roasted Tomatoes with White Beans is simple, rustic and full of flavor. Sweet cherry tomatoes roast with garlic until juicy and caramelized, then get tossed with creamy cannellini beans and fresh basil. Serve it with crusty bread for an easy, comforting meal that will nourish your soul!
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I make this recipe for roasted tomatoes and beans all the time in the summer when cherry tomatoes are abundant and extra sweet, but it also works beautifully in the off-season.
Since roasting the tomatoes concentrates their flavors, even out-of-season tomatoes will taste great. It's an easy recipe to pull together with simple ingredients you probably already have in the pantry.
I usually serve this as a vegetarian entree with crusty bread and a salad, or as a side dish for grilled fish or meat. It's also delicious spooned over crostini as an app, and the leftovers make a really tasty dish for lunch the next day!
Roasting the tomatoes gets them caramelized and sweet while concentrating their juices. If they cook down a little too much, just loosen them with a splash of water after adding the beans.
This is a great recipe that's forgiving, flexible and perfect for improvising, whether you swap in grape tomatoes, navy beans or even wilt-able greens like baby spinach or Swiss chard.
Want more fresh cherry tomato recipes? Try this bright no-cook Sun Gold Tomato Pasta, this slow-cooked Cherry Tomato Confit, or my crispy Chicken Milanese with tomato arugula salad.
Why This Recipe Works
- This is a mostly hands-off recipe since the oven does the work for you.
- Roasting transforms the tomatoes and garlic into a rich, flavorful sauce.
- It's filling but still light, whether eaten alone or with crusty bread.
- Flexible enough to work with whatever pantry staples you have on hand.
- Hearty yet light, it's satisfying on its own or served with crusty bread.
- Quick, simple and packed with deep, roasted flavor.
Ingredient Notes
Cherry or grape tomatoes - Use the ripest you can find for the best flavor. A mix of colors adds welcome brightness to the dish. In the off-season, grape tomatoes or even plum tomatoes will work.
Cannellini beans - These creamy white beans are my favorite here, but varieties like navy beans, great northern beans, gigante beans, or butter beans also work. See this helpful guide to Italian beans and legumes to learn more.
Garlic cloves - Roasted slowly, garlic turns soft, mellow, and sweet. Make sure the cloves are peeled so they melt easily into the sauce after a good stir.
Olive oil - Use high-quality extra virgin olive oil for the best results. You'll be using a generous glug of olive oil, so make sure it's good quality and fresh. It's the backbone of this dish and brings incredible richness!
Fresh basil - Add it right before serving for the best bright herbal flavor. Explore other options in my guide to Italian herbs and spices.
Kosher salt and black pepper - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste. Always season generously with freshly ground black pepper, or use red-pepper flakes if you wish.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 9x13-inch baking dish
- Sheet pan or baking tray
- Deep skillet or Dutch oven
- Wooden spoon
- Large mixing bowl
Step by Step Instructions
- Preheat the oven to 400°F.
- Add the cherry tomatoes and garlic cloves to a 9x13-inch baking dish. Drizzle with 4 tablespoons of olive oil and season with kosher salt and black pepper.
Pro Tip: Arrange the tomatoes in a single layer without crowding the baking dish. This ensures they blister and caramelize instead of steaming, which concentrates their flavor and gives the sauce its rich, jammy texture.
- Roast for 20 minutes, until the tomatoes start to soften and release juices. Give them a good stir, then roast for another 10 minutes, or until the tomatoes blister slightly.
- Remove from the oven, stir, and use the back of a spoon to gently mash the garlic cloves so they melt into the sauce.
- Add the can of white beans (drained beans), then taste and adjust seasoning with more salt and black pepper. It may need a pinch of salt.
- Return to the oven for 5 minutes to warm everything through.
- Stir in the fresh basil, then serve immediately with crusty bread for dipping.
Tips for Success
- Slice large garlic cloves in half so they roast more evenly.
- If the sauce feels too concentrated, add a splash of water or vegetable stock to loosen it.
- Use a baking sheet instead of a baking dish if you want more caramelization on the tomatoes.
Variations
- Stir in some greens like baby spinach, kale or swiss chard for color and freshness.
- Top with shaved Parmesan, pecorino, fresh mozzarella, burrata or ricotta to add richness.
- Swap beans for chickpeas, gigante beans or fresh green beans for a different take.
- Toss with your favorite pasta to make a satisfying main course.
- Add olives, capers, lemon zest or a few anchovy fillets for extra brightness.
- If you like a little heat, add a pinch of red pepper flakes.
- Sprinkle with bread crumbs and broil for a crusty top.
Serving Suggestions
Serve with this soft, airy Focaccia for scooping, an easy Arugula Salad with parmesan and pine nuts, or as a complement to Pasta Aglio e Olio for a simple Italian dinner.
For appetizers, spoon onto crostini and top with some cheese like burrata, parmesan or ricotta. It's great as a side with grilled seafood or meats!
Storing and Reheating
The great thing about this dish is that it gets even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over medium heat, adding a splash of water to loosen the sauce if needed. This is great eaten fresh, but it will also develop great flavor if stored overnight.
Freezing isn't recommended as the tomatoes will lose their texture.
FAQs
Yes, but it won't have the same concentrated sweetness as roasted tomatoes. If you try, use whole canned tomatoes and roast them on a sheet pan to develop flavor.
Serve this rich dish with crusty bread for scooping, or toss with your favorite pasta. It also works over wilted greens for a lighter option.
Yes. Roast the tomatoes and garlic, then add the beans and store for up to 3 days. Reheat gently with a splash of water and finish with fresh basil.
Cannellini beans have a creamy texture and mild flavor that balances the acidity of the tomatoes. They are the backbone of this dish, but other beans will likely work too.
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Roasted Tomatoes and White Beans
Ingredients
- 4 cups cherry tomatoes 2 pints, halved
- 5 garlic cloves peeled and lightly crushed with the side of a knife
- ¼ cup extra virgin olive oil plus more for drizzling
- Kosher salt and freshly ground black pepper to taste
- 2 cans cannellini beans (30 oz), drained and rinsed
- ¼ cup fresh basil leaves thinly sliced, plus more for garnish.
- Crusty bread for serving
Instructions
- Preheat the oven to 400°F.
- Add the cherry tomatoes and garlic cloves to a 9x13-inch baking dish, then drizzle with ¼ cup olive oil and season generously with kosher salt and plenty of black pepper.
- Roast for 20 minutes, until the tomatoes start to get soft and juicy. Give them a stir and cook for another 10 minutes, or until the tomatoes start to blister slightly.
- Remove from the oven, stir, then and use the back of a spoon to gently mash the garlic cloves so they melt into the sauce.
- Add the white beans, then taste and adjust the seasoning as needed. It will likely need more salt.
- Return to the oven and cook for another 5 minutes to warm everything through.
- Stir in the basil, then serve immediately with crusty bread for scooping and dipping.
Notes
- Slice large garlic cloves in half so they roast more evenly.
- If the sauce feels too concentrated, add a splash of water or vegetable stock to loosen it.
- Use a baking sheet instead of a baking dish if you want more caramelization on the tomatoes.
Finally got around to making this today. Why did I wait so long???
Excellent recipe that will be on my list of go to’s for a dinner party appetizer or shared dish to a party.
I halved the recipe because it was only my wife and I, and she has very distinct likes and dislikes. Eureka……she liked it. We had it as a side with toasted Italian bread slices with our broccoli and garlic on pasta. We spooned some on that when we had seconds. A very versatile recipe with a lot of options.
I’m sharing it with our kids, I know they’ll enjoy it.
I'm so glad you loved the recipe! It's one of my absolute favorites too 🙂