Thursday, August 9, 2012

Slow Roasted Tomatoes w/ White Bean Salad

Here is another great way to use up all those cherry tomatoes that just keep on popping up in the summer garden.

I usually roast my tomatoes at high heat for about 30 minutes until they burst open and serve them over pasta with plenty of fresh basil.
Here, I am slow roasting them at a much lower temperature, only 300F for a longer period of time.

You are more than welcome to soak dried beans and add rosemary and garlic to them, but for a quicker version, just use a can of your favorite white beans.

Delicious served under a nice fat piece of grilled tuna!

Slow Roasted Tomatoes w/ White Bean Salad: (adapted from Cooking For Friends by Williams Sonoma)

2 pints of cherry tomatoes, halved
2 small cans of cannellini beans or any white bean, rinsed and drained
2 garlic cloves, sliced very thin
Kosher salt & pepper
olive oil
sherry wine vinegar or champagne vinegar
small handful of oregano leaves
sea salt to finish at the end

To roast the cherry tomatoes:

On an oiled baking sheet, lay the halved tomatoes cut side up.

Sprinkle evenly with sugar (about a tablespoon), then with kosher salt & pepper.
Scatter the sliced garlic on top and drizzle all with olive oil.

Bake in a 300F oven for about 1 hour. Check them after 50 minutes to make sure they are not burning. They should be nice and shriveled with some burned marks on them. Set aside.

Toss the beans with the slow roasted tomatoes in a big bowl and add the oregano leaves.
Drizzle on some vinegar and oil. Season with sea salt & pepper and serve warm or room temperature.

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Sam @ My Carolina Kitchen said...

This is MY kind of salad Stacey. Healthy, pretty, and good for you. What more would you want?

Love the slow roast version of the tomatoes.

Katie C. said...

It appears from your photo that you used aluminum foil on your pan. Someone told me not to do that because it reacts with the tomato acid. Was that not true? I personally do not like to scrub pans...

Anonymous said...

You got that garlic GOODFELLAS thin, girl! Paulie approves. (Still recovering from AMC's Mob Week)

Stacey Snacks said...

Hi Katie,
I always line the pan when roasting tomatoes with foil for easy cleanup, however, I never STORE anything w/ tomatoes or tomato sauce in the fridge or freezer because of leaching acid, (always heard it was linked to alzheimers disease......however, so is deodorant.)

I still cook lasagne and tomatoes in aluminum pans, but just don't store the leftovers in them.

Thanks, Stacey

The Japanese Redneck said...

This is one that I think I'd like to make. Talk about a ton of cherry tomatoes....

Ciao Chow Linda said...

love, love, love this - and will be making this or a version of this soon.

Nic said...

Ooooh, bookmarked! Looks brilliant.

Joanne said...
This comment has been removed by the author.
Joanne said...

This is my kind of lunch salad! I have a feeling it will be making it's way onto the menu. Soon.

Oui Chef said...

Beautiful, and so tasty too!