Wednesday, March 22, 2023

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roasted tomatoes with white beans – smitten kitchen

Is July probably the most torpid cooking month? I don’t imply this in a nasty method. I do know in our productivity-fixated tradition (“so busy, loopy busy”) we balk at praising apathy however what if we leaned into it as an alternative? It’s sizzling. The times are lengthy. If midsummer calls for some laziness, some loosened grip on to-do lists, if de-participation beckons and we will pull it off, I’d wish to strive it. I might even schedule it at some point subsequent week if I transfer some issues round.

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Thankfully, there’s nearly no motive to make any herculean cooking efforts, not when gardens and farm stands are overflowing with issues adequate to eat with out intervention, like heavy, candy cherry tomatoes. If I’m going to activate the oven, nonetheless, it will likely be for this. This makes use of a pound of tomatoes and it’s one among my favourite summer time meals of all time. These aren’t slow-roasted cherry tomatoes, the type that semi-dehydrate and switch nearly into tomato sweet. They’re quick-roasted with olive oil and garlic till bubbly and otherworldly. The salty juices focus within the oven into a wonderful tough sauce for the beans to roll round in and drink up. I end it with a handful of basil.

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When you can, and doubtless will, eat immediately from the baking dish, it makes probably the most superb crostini, ladled heat over items of toasted bread. You’ll be able to tinker with the flavors right here nearly endlessly: add briny issues like anchovies, capers, or cured black olives; add ready pesto as an alternative of recent basil, end with parmesan, pecorino, and even burrata. However I promise that in the event you solely make it with tomatoes, garlic, beans, and basil, you’ll not really feel that you just’re lacking a factor.

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6 months in the past: My Favourite Lentil Salad
1 12 months in the past: Frozen Strawberry Daiquiris
2 years in the past: Collard Greens with Cornmeal Dumplings
3 years in the past: Corn Salad with Chile and Lime
4 years in the past: Grilled Zucchini Ribbons with Pesto and White Beans
5 years in the past: Grilled Pizza and Confetti Celebration Cake
6 years in the past: Peaches and Cream Bunny Cake
7 years in the past: Inexperienced Beans and Almond Pesto and Very Blueberry Scones
8 years in the past: Sticky Sesame Rooster Wings and Brownie Ice Cream Sandwiches
9 years in the past: Sluggish-and-Low Dry Rub Oven Rooster and Grilled Bacon Salad with Arugula and Balsamic
10 years in the past: Blackberry Gin Fizz and Bacon Corn Hash
11 years in the past: Skirt Steak with Bloody Mary Tomato Salad and Flatbreads with Honey, Thyme, and Sea Salt
12 years in the past: Bread and Butter Pickles, Blue Cheese and Crimson Potato Tart, Zucchini and Ricotta Galette and Porch Swing
13 years in the past: Mediterranean Pepper Salad, Cherry Brown Butter Bars and Watermelon Lemonade
14 years in the past: Chopped Greens, Watermelon, and Feta Salad
15 years in the past: Rosanne Money’s All-American Potato Salad and Ratatouille’s Ratatouille

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Roasted Tomatoes with White Beans and Basil

  • 5 tablespoons olive oil, divided
  • 1 pound (455 grams) very ripe cherry tomatoes, halved
  • 6 small garlic cloves, however who’s counting, peeled
  • Kosher salt and freshly floor pepper or crimson pepper flakes to style
  • 1 15-ounce can cannellini or different white bean, drained and rinsed
  • 1/4 cup thinly sliced recent basil leaves, loosely packed

Warmth your oven to 400°F. Pour 2 tablespoons of the olive oil within the backside of a 13-by-9-inch baking dish. Prepare the tomatoes within the dish, reduce facet up. Nestle garlic cloves across the dish. Drizzle with one other 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon kosher salt and plenty of grinds of black pepper. Roast the tomatoes for 20 minutes, till every part is bubbly and juicy. Take away from the oven to a trivet or cooling rack and use a fork to flippantly mash the tomatoes and garlic (being cautious in the event that they spray), which won’t be absolutely smooth but. Add drained beans and extra salt and pepper if wanted and stir to mix. Return to the oven for five minutes. Drizzle with remaining 1 tablespoon olive oi, scatter with basil and eat straight away, both as is or ladled over crostini.

Be aware: You might need seen that the majority of my favourite methods to eat beans come from locations the place I’ve swapped them in for pasta not out of any grievance with pasta/gluten/carbs, however as a result of most of favourite pasta sauces translate so nicely to different elements. My leaping off level right here is the baked cherry tomato sauce on this fusilli pasta tailored from Nancy Harmon Jenkins, although I skip the crumbs and cheese too.

fusilli with baked tomato sauce

Listed below are just a few different bean dishes impressed by pasta:

pizza beans

grilled zucchini ribbons with pesto and white beans

cannellini aglio e olio

A 2009 model of this dish consists of cipollini onions, that are great however should be blanched and peeled and created a hurdle to creating this as usually as I’d wish to.

roasted tomatoes and cipollini


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