Confit Roasted Tomatoes with Garlic, Basil & Butter Beans
When tomatoes are in season, they really don't need much. Slow-roasting them with olive oil, balsamic and garlic brings out their natural sweetness, creating a rich, jammy sauce that's perfect with creamy butter beans and hummus. It's a simple, nourishing meal that celebrates a handful of fresh, seasonal ingredients.
Takes 35 minutes
Serves 2
Ingredients
- 250 g cherry tomatoes about 2 cups
- 60 ml extra virgin olive oil 4 tbsp
- 45 ml balsamic vinegar 3 tbsp
- 1 whole garlic bulb
- 20 g fresh basil about 1 cup loosely packed
- 500 g cooked butter beans drained (about 2 x 400g tins, 300g drained each)
- 2 slices sourdough bread
- 180 g hummus about ¾ cup, such as The Happy Pear Organic Hummus
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C fan).
- Slice the top off the garlic bulb to expose the cloves. Place the cherry tomatoes into a roasting dish with the olive oil, balsamic vinegar and a generous pinch of salt. Tear in half of the basil leaves and nestle the garlic bulb into the tray, cut-side down.
- Roast for 25 minutes, until the tomatoes have collapsed and become jammy, and the garlic is soft enough to squeeze easily from its skins.
- Meanwhile, toast the sourdough until crisp and golden.
- Remove the tray from the oven and leave to cool for a couple of minutes. Squeeze the roasted garlic cloves into the tomatoes and mash lightly with a fork to create a rustic sauce.
- Stir in the drained butter beans and the remaining torn basil. Mix gently until the beans are coated and warmed through. Taste and season with salt and black pepper as needed.
- Spread the hummus across two plates, spoon over the warm tomato and bean mixture, and serve with the toasted sourdough for scooping up every last bit.