Roasted tomatoes with butter beans
These roasted tomatoes with butter beans can be served on a piece of toast as a vegan meal or as side dish (it goes particularly well with grilled fish, lamb chops or chicken). It can be made ahead and reheated – or you can serve it cold as a salad at a BBQ or picnic.
Ingredients
Method
- Pre-heat the oven to 180°C.
- Cut the tomatoes in half and put them in a baking tray.
- Cut the onion in half and tuck these between the tomatoes. Add the garlic cloves (with skin on).
- Drizzle with olive oil, then scatter the herbs & chilli flakes on top, season with salt & pepper.
- Bake in the oven for about 25 minutes, until the tomatoes are tender and have released some of their juice.
- Drain the beans and add to the tomatoes. Turn off the oven but keep the tray in there for five minutes to allow the beans to warm through.
- Take the tray out of the oven, transfer the tomatoes& beans to a serving plate. Remove and discard the skin of the onion, then cut the flesh into thin slices and add to the beans.
- Squeeze the garlic flesh out of their skin and mix this with the cooking jus. You can add more balsamic vinegar and/or olive oil, if you like. Pour it over the tomato and bean salad.
- Stir in the basil leaves, season to taste and serve immediately.