Roasted cherry tomato with cannellini beans
Ingredients
- 680 g cherry tomatoes washed and halved if walnut-sized or larger
- ¼ cup extra virgin olive oil
- 3-4 sprigs fresh oregano or ½-1 teaspoon dried oregano
- 7-12 cloves of garlic peeled or unpeeled, as you prefer*
- 2 teaspoons hot honey optional
- ½ teaspoon fine sea salt or to taste
- 1 can 14 oz of cannellini beans, drained and rinsed or 3-3 ½ cups cooked white beans
- Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 425F (210 C). Place the cherry tomatoes in a half sheet (9x13 inch) pan, one with higher sides that will allow you to easily stir the contents of the pan. Pour the olive oil over the tomatoes, then add the garlic cloves, oregano sprigs, salt, and drizzle in the honey. Stir everything together with your hands or a large spoon.
- Roast the tomatoes for 25 minutes, or until they are jammy and golden in spots, stirring once halfway through the baking time. When done, pull the pan from the oven and add the drained cannellini beans. Stir them through, to distribute them evenly among the tomatoes and garlic. Return the pan to the oven, and roast for another 7-10 minutes, until the beans have warmed through.
- Once done, taste and adjust for salt, adding more if necessary, as well as a grind of black pepper.
- Serve this tomato and bean bake with cooked basmati rice (spoon the sauce over the rice), or with chunks of baguette or sourdough, so you can mop up the delicious, tomatoey sauce that lies at the bottom of the pan. I also like serving a fresh cucumber salad with this dish, to brighten the meal a little bit.
Notes
Notes: If you leave the garlic unpeeled, when serving, squeeze out each garlic clove from the papery skin, and add it to the tomatoes. It tastes amazing!
The hot honey does not make the dish spicy, however it adds a gentle chili heat in the back of the mouth, so you might want to leave the hot honey out if cooking for children.