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
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.