Roasted Tomatoes and White Beans

Roasted Tomatoes and White Beans sides This Mediterranean-inspired recipe is rich in flavor and nutrients, with the sweetness of the cherry tomatoes complementing the creaminess of the white beans. You can serve it hot or cold, making it a versatile option for any meal. Mediterranean sides Roasted Tomatoes and White Beans tomatoes, beans

These roasted cherry tomatoes and white beans make a delicious and hearty dish, perfect for a quick weeknight dinner or as a side dish. This Mediterranean-inspired recipe is rich in flavor and nutrients, with the sweetness of the cherry tomatoes complementing the creaminess of the white beans. You can serve it hot or cold, making it a versatile option for any meal. We love these as a side with eggs, toast, steamed lemony broccoli, with drizzles of olive oil and loads of feta over top. Savory breakfast is where it’s at - but I can have these anytime! It is such an easy and quick way to turn your baby tomatoes and canned beans into something delicious.

Roasted Tomatoes and White Beans

Roasted Cherry Tomatoes & White Beans Recipe Ingredients

  • TOMATOES: Juicy ripe cherry tomatoes work best here
  • WHITE BEANS: You can use canned or cooked white beans, such as cannellini beans.
  • OLIVE OIL: I use extra virgin olive oil
  • HERBS & SEASONING: I use both dried herbs and fresh herbs (I like to use dried oregano, and fresh thyme and fresh rosemary), salt, pepper, paprika and chili flakes/ red pepper flakes. For serving I like to stir in some fresh parsley or fresh basil leaves
  • GARLIC: I used 3 garlic cloves but feel free to use more or less according to your taste
  • SHALLOT: The sweet mellow flavor of the chopped shallots is so nice and they melt into the dish nicely.
  • LEMON ZEST: This is optional but I like to stir in some fresh lemon zest after the dish is out of the oven for extra flavor.

Roasted Tomatoes and White Beans

Best Tomatoes To Use

The best tomatoes to use for this recipe are cherry tomatoes. These tomatoes are perfectly bite sized and cook and soften in no time at all. Feel free to to use cherry tomatoes that come in many different colors which make for really pretty presentation but that is optional. Grape tomatoes will definitely work to in a pinch but keep in mind that grape tomatoes are a little less watery and sugary than sweet cherry tomatoes. Grape tomatoes’ thicker skin also gives them a tougher texture than the thin skin of cherry tomatoes which may mean that they need a little extra time to soften when roasting. If you don’t have either of those feel free to chop up some plum tomatoes or Roma Tomatoes, San Marzano Tomatoes, Campari Tomatoes or Plum Tomatoes sliced or chopped into large chunks

Can I leave the tomatoes whole?

You can but it will take longer for the tomatoes to soften and burst. Cutting them in half cuts down on that time and they release their juices much quicker course cause they are sliced in half.

Roasted Tomatoes and White Beans

Roasted Tomatoes and White Beans

How to Make Roasted Tomatoes With White Beans

  1. Prepare Tomatoes: Slice in half
  2. Prepare Pan: Combine olive oil in baking dish along with shallots, garlic and spices then layer tomatoes overtop along with a little more olive oil, fresh herbs and pinch of salt and pepper.
  3. Initial Roast: Transfer pan to oven and roast 20 minutes then remove pan from oven and use fork to press tops of tomatoes to release juices. Then stir in the white beans.
  4. Final Roast: Transfer pan back to oven for 10 minutes
  5. Finish Off: Once out of the oven finish off the dish by drizzling over remaining olive oil, (helps the dish thicken and adds so much richness) and toss with chopped fresh parsley and lemon zest.

Roasted Tomatoes and White Beans

Storage & Freezing

  • STORAGE: Store oven roasted tomatoes and white beans in the fridge, in an air-tight container or mason jar with their juice, for 5-7 days. Reheat if desired in microwave or stovetop.
  • FREEZING: Once the tomatoes and white beans are fully cooled, transfer them to a Ziploc freezer bag. Label and date the freezer bag and store for up to 1-3 months

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Recipe

Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

  • 6 tablespoons olive oil, divided
  • 1¼ lbs cherry tomatoes, sliced in half
  • 3 cloves of garlic, peeled minced
  • 1 small shallot, peeled and sliced
  • ¼ teaspoon paprika
  • ¼ teaspoon oregano
  • ¼ teaspoon chili flakes
  • Salt and Black pepper to taste
  • One 19 oz can of white beans, drained and rinsed
  • 1 sprig of rosemary
  • 1 sprig or small bunch thyme
  • 2 teaspoons minced parsley (for garnish)
  • 2 teaspoons lemon zest (for garnish)

Directions

  1. Preheat oven to 375°F
  2. In a 9x13 baking pan stir together 2 tablespoons olive oil, shallot, garlic, and spices.
  3. Add the sliced cherry tomatoes to pan and I like to place them all cut side up but that is optional.
  4. Top tomatoes with rosemary and thyme. A drizzle over two tablespoons of olive oil. Sprinkle everything with a good pinch of salt and pepper. Transfer pan to preheated oven and roast for 20 minutes.
  5. After 20 minutes carefully remove pan from oven and use a fork to gently press on the tomatoes to release juices then add the white beans and toss to combine.
  6. Return pan to oven and continue to roast another 10 minutes.
  7. Remove from oven and stir in remaining olive oil and the parsley and lemon zest. (remove any stems from the herbs) Season with extra salt and pepper to taste and enjoy with crusty bread.

Recipe Note

  • This is a quick and easy recipe involving burst tomatoes - so I always leave the cherry tomato skins in the dish. If you want to remove them/pick them out after the dish is cooked you can.

Roasted Tomatoes and White Beans