Toss some toasted bread crumbs on top of these simple roasted tomatoes and white beans for a flavorful, filling side. The combination lends itself well to this easy weeknight dinner recipe.
The “white beans and tomatoes mediterranean” is a dish that combines roasted tomatoes with white beans. The dish is popular in Mediterranean cuisine.
Is July the least active month for cooking? I don’t intend this negatively. I am aware that we resist appreciating indifference in our productivity-obsessed society (“so busy, insanely busy”), but what if we leaned into it instead? It’s warm. The hours are lengthy. I’d want to attempt it if midsummer calls for some idleness, a loosening of the reins on to-do lists, if de-participation calls and we can pull it off. If I rearrange certain things, I may even be able to plan it for one day next week.
Thankfully, there is practically no need to put in any arduous culinary efforts, not when gardens and farm stalls are abundant with foods that are delectable enough to consume without assistance, such as plump, sweet cherry tomatoes. But if I do, it’ll be for this and not to use the oven. One of my all-time favorite summer dishes, this utilizes a pound of tomatoes. These aren’t the slow-roasted cherry tomatoes that nearly resemble tomato candy since they only partially dehydrate. They are quickly roasted until bubbly and otherworldly with olive oil and garlic. For the beans to roll about in and slurp up, the salty fluids concentrate in the oven to create a gloriously gritty sauce. I garnish it with little basil before serving.
While you may eat straight from the baking dish and probably will, it also produces the most incredible crostini when ladled warm over slices of toasted bread. Add salty ingredients like anchovies, capers, or cured black olives; use prepackaged pesto in place of fresh basil; and top with parmesan, pecorino, or even burrata. You can play with with the tastes here nearly indefinitely. But I guarantee you won’t feel like you’re missing anything if you solely use tomatoes, garlic, beans, and basil.
My favorite lentil salad, 6 months ago Frozen Strawberry Daiquiris from a year ago Collard greens and cornmeal dumplings from two years ago a decade ago: Salad of Corn with Chile and Lime Grilled Zucchini Ribbons with Pesto and White Beans from four years ago Grilled pizza and confetti party cake from five years ago Peaches and cream bunny cake from six years ago a decade ago: Almond pesto and very blueberry scones with green beans a decade ago: Brownie ice cream sandwiches with sticky sesame chicken wings a decade ago: Chicken with grilled bacon and arugula in a slow-and-low dry-rub oven salad A decade ago: Bacon Corn Hash and Blackberry Gin Fizz 11 years ago: Bloody Mary tomato salad, flatbreads with honey, thyme, and sea salt, and skirt steak. Back then, there were bread-and-butter pickles, a tart with blue cheese and red potatoes, a galette with zucchini and ricotta, and a porch swing. 13 years ago: Watermelon Lemonade, Cherry Brown Butter Bars, and Mediterranean Pepper Salad Chopped vegetable, watermelon, and feta salad from 14 years ago 15 years ago: Ratatouille’s Ratatouille and Rosanne Cash’s All-American Potato Salad
Basil-infused White Beans and Roasted Tomatoes
- split into 5 tablespoons of olive oil
- halved, extremely ripe cherry tomatoes weighing 1 pound (455 grams)
- Peeling 6 little garlic cloves, but who’s counting
- freshly ground pepper or red pepper flakes, to taste, and kosher salt
- 1 washed and drained 15-ounce can of cannellini beans or another white bean
- 1/4 cup loosely packed, freshly cut basil leaves.
preheat the oven to 400 degrees. A 13 by 9-inch baking dish should have the bottom covered with 2 teaspoons of olive oil. Place the tomatoes cut side up in the dish. Garlic cloves should be placed all over the dish. Add 2 more tablespoons of the olive oil, 1 teaspoon of kosher salt, and several grinds of black pepper. 20 minutes of roasting the tomatoes is required to get bubbling and luscious results. Use a fork to mash the tomatoes and garlic, which will not yet be completely soft, after removing from the oven and placing them on a cooling rack or trivet. Stir in the drained beans and more salt and pepper, if desired. 5 minutes later, put the oven back on. Sprinkle with basil and consume immediately, either on its own or on crostini.
You may have noticed that virtually all of my favorite methods to prepare beans include substituting spaghetti for them. This isn’t because I dislike pasta, gluten, or carbohydrates; rather, it’s because most of my favorite pasta sauces work so well with other foods. Although I omit the crumbs and cheese as well, the baked cherry tomato sauce in this fusilli pasta recipe that I modified from Nancy Harmon Jenkins serves as my starting point.
tomatoes roasted in a fusilli sauce
Here are some further pasta-inspired bean dishes:
White beans with grilled zucchini ribbons with pesto
Aglio and olio cannellini
This recipe has cipollini onions in a 2009 version, which are excellent but need blanching and peeling, making it difficult for me to prepare as often as I’d like.
cipollini with roasted tomatoes
Roasted tomatoes with white beans are a great side dish. The combination of the tangy tomato and sweet white beans is a match made in heaven. Reference: tomato white bean.
- roasted tomato and white bean stew new york times
- colu henry roasted tomato and white bean stew
- roasted tomato and white bean stew bon appétit
- white bean stew vegetarian
- tomato white bean soup