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Roasted Tomatoes with White Beans

  • Author: Meagan


Super easy and so tasty…that I threw a second pan in the moment I took out the first one.  Borrowed from Smitten Kitchen, she beautifully explains how a bunch of these recipes are basically the same thing, just with a few substitutions, but for us, this version will forever be it’s own thing.  My only adaptation was to make a little more (and then make it twice), but I must also insist that you serve this with some generously buttered sourdough toast – enjoy!



~1/2 c. good olive oil

2 lbs. very ripe cherry tomatoes – I used cocktail tomatoes, simply cut into more pieces for even baking

kosher salt and/or freshly ground pepper and/or red pepper flakes

8+ peeled cloves of garlic, cut in half if large

1 can (540 mL/19 oz) cannellini (or other white bean), drained and rinsed

a handful of fresh basil leaves, sliced or chopped or left alone

sourdough toast for serving


Preheat the oven to 400 and pour about 1/4 cup of olive oil across the bottom of a lasagna pan or 9 x 13 casserole dish.  Arrange all of the tomatoes cut side up in a single-ish layer and then nestle in all of the cloves of garlic and drizzle on the remaining olive oil.  Generously sprinkle with kosher salt and then also some freshly ground pepper and/or red pepper flakes.  Roast for 30 to 40 minutes until all is bubbling and very juicy looking – depending on the size of your tomatoes you may wish for a few extra minutes – go for it!

Remove the pan from the oven and carefully and gently mash the tomatoes and garlic, then stir in the beans.  Return to the oven for another 5 to 10 minutes to make sure all of the goodness is heated through.  Toss in/on the fresh basil, ladle into large bowls and serve with buttered sourdough toast!  A poached or fried egg on top is also highly recommended.



From Meagan's Kitchen

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