Dana Treat – Treat Yourself

A Surefire Hit – White Beans with Roasted Tomatoes

Posted July 6, 2008

White Beans with Roasted Tomatoes
Loosely adapted from
Gourmet Magazine
Serves 6

2 lbs. large tomatoes, cored and halved lengthwise
1 lb. cherry tomatoes (mixed colors if possible)

1 lb. cipolline onions, peeled and halved if large

1 head garlic, cloves separated, left unpeeled

1 tsp. sea salt

1 tsp. sugar

1/4 cup olive oil

2 tbsp. good balsamic vinegar

2 15 oz. cans cannelini beans, rinsed and drained

1/4 cup torn fresh basil leaves

Put oven rack in upper third of oven and preheat oven to 500 degrees.

Toss tomato halves, cherry tomatoes, onions, and garlic cloves with salt, sugar, and oil and spead out on a rimmed baking sheet. Arrange tomatoes cut side up. Roast vegetables, uncovered, until the onions are browned, large tomatoes are very tender with brown patches, and cherry tomatoes are falling apart, 35-50 minutes. Pull out of the oven and immediately sprinkle with balsamic vinegar and toss to combine well. Allow to cool. Squeeze garlic cloves out of their skin.

Put beans onto a platter. Scoop tomatoes, onions and garlic over beans. Pour the accumlated juices over the platter. Scatter with basil leaves.

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