Roasted Tomatoes with White Beans, Feta & Basil
Summer means garden tomatoes and opportunities for different kinds of salad.. White beans added to the garlic roasted tomatoes form a flavourful base, then embellish according to your needs for an appetizer, a side dish or a main (serving options below). This recipe originally comes from Smitten Kitchen. It's simple, delicious, nutritious and attractive looking.
Check out these Side Dishes for many salad options. Roasted Vegetable Salad, Roasted Beet Salad with Feta & Walnuts
Serves: 2-4
Time: 30 minutes (mostly baking)
Ingredients
5 tablespoons olive oil or more, divided
1 lb. (455 grams) ripe cheery tomatoes, halved
6 cloves garlic, peeled
Kosher salt, to taste
ground pepper, to taste
red pepper flakes (optional), to taste
15 oz. white or cannelli or other white bean, drained and rinsed or soaked and cooked
1/4 cup thinly slice fresh basil leaves, loosely packed or 1 tablespoon + 1 teaspoon dried basil
Feta cheese, crumbled (optional)
Kalamata olives, chopped (optional)
Method
Preheat an oven to 400°F.
Drizzle 4 tablespoons olive oil in a rimmed baking pan. Toss the halved tomatoes in the oil until thoroughly coated. Arrange the tomatoes in the dish, cut side up. Nestle garlic cloves around the dish, also coasting them with oil.
Sprinkle with 1 teaspoon kosher salt and many grinds of black pepper.
Roast the tomatoes for 20 minutes, until everything is bubbly and juicy. Remove the pan from the oven to a trivet or cooling rack and use a fork to lightly mash the tomatoes and garlic (being careful if they spray), which means they are not be fully soft yet.
Add the drained beans and more salt and pepper if needed and stir to combine. Return the pan to the oven for 5 minutes.
Drizzle the beans and tomatoes with the remaining 1 tablespoon olive oil,
Serving Suggestions:
Appetizer: Scatter with basil and ladle over crostini.
Side Dish: Ladle the beans and tomatoes into a bowl (perhaps on a bed of greens), scatter with basil and kalamata olives (optional).
Main Dish: Ladle the beans and tomatoes onto a bed of greens, top with kalamata olives, basil and crumbled feta.
Summer means garden tomatoes and opportunities for different kinds of salad.. White beans added to the garlic roasted tomatoes form a flavourful base, then embellish according to your needs for an appetizer, a side dish or a main (serving options below). This recipe originally comes from Smitten Kitchen. It's simple, delicious, nutritious and attractive looking.
Check out these Side Dishes for many salad options. Roasted Vegetable Salad, Roasted Beet Salad with Feta & Walnuts
Serves: 2-4
Time: 30 minutes (mostly baking)
Ingredients
5 tablespoons olive oil or more, divided
1 lb. (455 grams) ripe cheery tomatoes, halved
6 cloves garlic, peeled
Kosher salt, to taste
ground pepper, to taste
red pepper flakes (optional), to taste
15 oz. white or cannelli or other white bean, drained and rinsed or soaked and cooked
1/4 cup thinly slice fresh basil leaves, loosely packed or 1 tablespoon + 1 teaspoon dried basil
Feta cheese, crumbled (optional)
Kalamata olives, chopped (optional)
Method
Preheat an oven to 400°F.
Drizzle 4 tablespoons olive oil in a rimmed baking pan. Toss the halved tomatoes in the oil until thoroughly coated. Arrange the tomatoes in the dish, cut side up. Nestle garlic cloves around the dish, also coasting them with oil.
Sprinkle with 1 teaspoon kosher salt and many grinds of black pepper.
Roast the tomatoes for 20 minutes, until everything is bubbly and juicy. Remove the pan from the oven to a trivet or cooling rack and use a fork to lightly mash the tomatoes and garlic (being careful if they spray), which means they are not be fully soft yet.
Add the drained beans and more salt and pepper if needed and stir to combine. Return the pan to the oven for 5 minutes.
Drizzle the beans and tomatoes with the remaining 1 tablespoon olive oil,
Serving Suggestions:
Appetizer: Scatter with basil and ladle over crostini.
Side Dish: Ladle the beans and tomatoes into a bowl (perhaps on a bed of greens), scatter with basil and kalamata olives (optional).
Main Dish: Ladle the beans and tomatoes onto a bed of greens, top with kalamata olives, basil and crumbled feta.