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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 ripe tomatoes
  • 1 red onion
  • 4 cloves of garlic
  • 1 tsp dried Italian herbs
  • ½ tsp chilli flakes optional
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1 tin butter beans
  • 1 handful of Basil leaves

Method
 

  1. Pre-heat the oven to 180°C.
  2. Cut the tomatoes in half and put them in a baking tray.
  3. Cut the onion in half and tuck these between the tomatoes. Add the garlic cloves (with skin on).
  4. Drizzle with olive oil, then scatter the herbs & chilli flakes on top, season with salt & pepper.
  5. Bake in the oven for about 25 minutes, until the tomatoes are tender and have released some of their juice.
  6. 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.
  7. 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.
  8. 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.
  9. Stir in the basil leaves, season to taste and serve immediately.