Step 1

Preheat the oven to 375 degrees. Spread two tablespoons of oil on the bottom of a large 9 x 13-inch baking dish.

Step 2

Arrange the sliced tomatoes cut side up in the baking dish. Nestle in the sliced garlic and shallots. Drizzle with two more tablespoons of olive oil then season them well with sea salt, freshly cracked pepper, to taste, and crushed red pepper flakes.

Step 3

Roast the tomatoes for 20 minutes, or until everything is juicy & bubbly. Remove from the oven onto a cooling rack and use a fork to mash the tomatoes, being careful if they spray.  Side Note: You may pick out the tomato skins or leave them in, as desired.

Step 4

Add the drained beans and stir to combine. Return to the oven to roast for an additional 5 minutes. Remove from the oven and drizzle with the remaining tablespoon of olive oil; set aside.

Step 5

Meanwhile, place the crostini on a baking sheet and place it into the oven to cook for 5-7 minutes, or until golden brown and a bit crisp. Remove from the oven and rub a garlic clove over each warm slice of crostini.

Step 6

Top the tomatoes with lots of fresh basil and serve immediately with the garlic crostini. Enjoy.