White beans on balsamic roasted tomatoes
Author: 
Recipe type: Light lunch
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
White beans simmered with white wine and thyme served on balsamic roasted tomatoes
Ingredients
Tomatoes
  • 4-6 Roma tomatoes (or 400g Rosa or cherry tomatoes)
  • 2 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 clove of garlic, minced
  • Salt and pepper to taste
Beans
  • 2 teaspoons olive oil
  • 1 red onion, finely diced
  • 1 clove garlic, minced
  • 1 tin of cannellini beans, rinsed and drained
  • 1 teaspoon of fresh thyme leaves
  • ¼ cup dry white wine or juice of ½-1 lemon
  • Salt and pepper to taste
  • Parmesan for grating over the whole dish
Instructions
Tomatoes
  1. Slice tomatoes in half and arrange on a roasting tray covered with baking paper.
  2. Mix remaining ingredients in a tea cup or small bowl and then brush over the cut side of the tomatoes. If using smaller tomatoes, it may be easier to slice them in half and then toss with the dressing in a mixing bowl or on the baking tray.
  3. Bake at 180° Celsius until soft (about 30 minutes depending on the size of the tomatoes). If you have bigger tomatoes, you can turn the heat up a bit more but watch the tomatoes closely to make sure you don’t scorch them. You want the tomatoes to soften but not dry out. When the tomatoes are almost done, start the beans. If you do not like tomato skins, they are easy to peel off once the tomatoes have slightly cooled.
Beans
  1. Use pan over medium heat to soften the onion and garlic in the olive oil.
  2. When the onion is translucent and soft, not browned, add the remaining ingredients. You want most of the wine or lemon juice to evaporate and the beans to be warmed and well mixed with the herbs.
  3. Season with a good amount of black pepper and salt if needed. If using lemon juice, check if enough was added. Too little leaves the dish tasting bland.
  4. To serve, dish at least two to three tomato halves per person. Top the tomato halves with warm beans. Using a fine grater, grate a small amount of parmesan or similar hard cheese over the beans. This last step really makes the dish pop.
  5. If you used smaller tomatoes, you can mix them gently with the beans in the warm pan before serving.
  6. This dish is delicious served with a rocket-based side salad as a light lunch for two. It will also go well as a side dish for red meat.
Recipe by Informed Appetite at http://informedappetite.com/white-beans-balsamic-roasted-tomatoes/