Roasted Tomatoes & White Beans

 

This is another Smitten Kitchen recipe that I love because of how easy, yet delicious, cheap, and simple it is.  The garlic and olive oil in this recipe just makes everything work.  This is one of those things I could eat a bowl of my itself but it goes well with fish or steak.

Ingredients:

• 4 tablespoons olive oil, divided
• 1 package cherry tomatoes, cut in half
• 5-6 small garlic cloves, peeled
• Salt and freshly ground pepper or red pepper flakes to taste
• 1 15-ounce can cannellini beans, drained and rinsed
• 1/4 cup basil leaves, chopped

Preparation:

• Preheat oven to 400
• Pour 2 tablespoons olive oil in a baking dish.
• Place tomatoes, cut side up, and garlic in the dish.
• Sprinkle with salt and pepper and 2 more tablespoons of olive oil
• Bake for 20 minutes.
• Remove from oven and use a fork to lightly "smash" each tomato and garlic clove (be careful, juice will squirt out).
• Mix in the cannellini beans, season again with a little salt and pepper, and return to oven for 5 more minutes.
• Sprinkle with basil and enjoy!