roasted tomatoes with white beans

Name: roasted tomatoes with white beans
Total time: 30 min
Ingredients: 5 tablespoons olive oil, divided; 1 pound (455 grams) very ripe cherry tomatoes, halved; 6 small garlic cloves, but who is counting, peeled; Kosher salt and freshly ground pepper or red pepper flakes to taste; 1 15-ounce can cannellini or other white bean, drained and rinsed; 1/4 cup thinly sliced fresh basil leaves, loosely packed

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Total: 30

Servings: 3

Ingredients

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5 tablespoons olive oil, divided1 pound (455 grams) very ripe cherry tomatoes, halved6 small garlic cloves, but who is counting, peeledKosher salt and freshly ground pepper or red pepper flakes to taste1 15-ounce can cannellini or other white bean, drained and rinsed1/4 cup thinly sliced fresh basil leaves, loosely packed

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Instructions

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Heat your oven to 400°F. Pour 2 tablespoons of the olive oil in the bottom of a 13-by-9-inch baking dish. Arrange the tomatoes in the dish, cut side up. Nestle garlic cloves around the dish. Drizzle with another 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon kosher salt and many grinds of black pepper. Roast the tomatoes for 20 minutes, until everything is bubbly and juicy. Remove from the oven to a trivet or cooling rack and use a fork to lightly mash the tomatoes and garlic, which will not be fully soft yet. Add drained beans and more salt and pepper if needed and stir to combine. Return to the oven for 5 minutes. Scatter with basil and eat right away, either as is or ladled over crostini.