Roasted Tomatoes with White Beans
Juicy & sweet roasted cherry tomatoes, tender garlic, and caramelized shallots mixed with creamy white beans spooned on top of garlicky crostini.Â
This easy recipe for vegetarian roasted tomatoes with white beans may be my new favorite dish. My cherry tomato plant has been bursting with fresh tomatoes & we have eaten our fill of those tasty little beauties fresh from the vine. I decided to make this white bean and tomato recipe I found on Smitten Kitchen, using some of our cherry tomatoes, and I’m so happy I did. The tomatoes, olive oil, garlic, and shallots make a delicious sauce for the white beans, and topping it off with lots of fresh basil made the combination even tastier. I served this dish with garlicky crostini, but it would be just as lovely on its own. We all enjoyed this recipe, especially my son and I, and it paired well with chicken Francese, crusty bread, and a loaded Caesar salad.
Roasted Tomatoes with White Beans
Ingredients:
- 5 tbsp good olive oil, divided
- 1 lb ripe cherry tomatoes, halved
- 6 cloves garlic, peeled & halved
- 1 small shallot, sliced
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
- 1Â (15 oz)Â can of white cannellini beans, drained & rinsed
- ¼ cup fresh basil leaves, sliced
How to Make Roasted Tomatoes with White Beans
Preheat the oven to 375 degrees. Spread 2 tablespoons of oil on the bottom of a large 9 x 13-inch baking dish.
Arrange the sliced tomatoes, cut side up, in the baking dish.
Nestle the sliced garlic and shallots in with the tomatoes.
Drizzle with two more tablespoons of olive oil, then season them well with sea salt, freshly cracked pepper to taste, and crushed red pepper flakes.
Roast the tomatoes for 20 minutes, or until everything is juicy & bubbly.
Remove from the oven and place the baking dish on a wire cooling rack.
Mash the tomatoes with a fork, being careful because they can squirt. Side Note: You may pick out the tomato skins or leave them in, as desired.
Add the drained beans and stir.
Return to the oven and roast for an additional 5 minutes.
Remove from the oven and drizzle with the remaining tablespoon of olive oil; set aside.
Meanwhile, place the crostini on a baking sheet and bake in the oven for 5-7 minutes, or until golden brown and crisp.
Remove from the oven and rub a garlic clove over each warm crostini.
Top the tomatoes with lots of fresh basil and serve immediately with the garlic crostini. Enjoy.
Ingredients
- 5 tbsp good olive oil, divided
- 1 lb ripe cherry tomatoes, halved
- 6 cloves garlic, peeled & halved
- 1 small shallot, sliced
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
- 1 (15 oz) can of white cannellini beans, drained & rinsed
- ¼ cup fresh basil leaves, sliced
Instructions
- Preheat the oven to 375 degrees. Spread 2 tablespoons of oil on the bottom of a large 9 x 13-inch baking dish.
- Arrange the sliced tomatoes, cut side up, in the baking dish.
- Nestle the sliced garlic and shallots in with the tomatoes.
- Drizzle with two more tablespoons of olive oil, then season them well with sea salt, freshly cracked pepper to taste, and crushed red pepper flakes.
- Roast the tomatoes for 20 minutes, or until everything is juicy & bubbly.
- Remove from the oven and place the baking dish on a wire cooling rack.Â
- Mash the tomatoes with a fork, being careful because they can squirt. Side Note: You may pick out the tomato skins or leave them in, as desired.
- Add the drained beans and stir.
- Return to the oven and roast for an additional 5 minutes.
- Remove from the oven and drizzle with the remaining tablespoon of olive oil; set aside.
- Meanwhile, place the crostini on a baking sheet and bake in the oven for 5-7 minutes, or until golden brown and crisp.
- Remove from the oven and rub a garlic clove over each warm crostini.
- Top the tomatoes with lots of fresh basil and serve immediately with the garlic crostini. Enjoy.
Thus dish looks wonderful. Can’t wait to try it.
This is a small thing, since the use of beans is specified in your text, but you seem to have left them out of the recipe box.
David,
Thank you! The recipe has been corrected.
-Pam
Tomatoes and white beans are such a fabulous combination! I’ve recently discovered jarred white beans imported from Italy. amazing. Love your recipe!
That looks so comforting and so good!
This is my kind of meal! I cook a pound of beans every week so adding this to the rotation for the next time I make white beans.
This seems like a delicious meal. I’m dying to give it a go.
Wondering about adding a tin of anchovies?
Hi what’s the calorie count per serving thank you
Jen,
I’m sorry, I don’t provide nutritional information but there are nutritional calculators online. I hope this helps.
-Pam