Roasted Tomatoes and White 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.
Servings: 4
Calories: 310kcal
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.
Nutrition
Calories: 310kcal | Carbohydrates: 41g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 489mg | Potassium: 344mg | Fiber: 12g | Sugar: 4g | Vitamin A: 808IU | Vitamin C: 35mg | Calcium: 158mg | Iron: 6mg
