Roasted Tomatoes with White Beans
Servings 4
Equipment
- 9 x 13-inch Baking Dish
- Wire Cooling Rack
- Baking Sheet
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.
- 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.