White Beans with Onions and Roast Tomatoes Print Email

tomatoes, not too big
extra-virgin olive oil
spring onions or scallions
white beans, cooked

Quarter the tomatoes, drain them of liquid if they are too watery, and put these in a oven-proof form, sprinkle a little salt and drizzle some olive oil over them before baking them in a pre-heated oven (300F) until they are soft and has dried up a bit, it's difficult to say how long time it takes because it depends on how big your tomatoes are.

Cut the onions in wedges and cook them slowly with thyme in olive oil until they are soft and slightly golden. Add a little salt.

Mix the beans with the onions; add as much of the olive oil and thyme you feel like.

Cut the tomato wedges into smaller pieces and add to the beans before serving. adapted from Lucullian Delights

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