There is nothing like a fresh picked ripe tomato warm off the vine, and we’ve had a wonderful tomato harvest so far this summer. This year, I’ve thoroughly enjoyed using our own garden tomatoes in our meals and so far we’ve enjoyed a number of meals of both Fresh Tomato Sauce and Summer Spaghetti, two of my favorite pasta dishes that use seasonal tomatoes. We’ve also had some memorable Caprese Salads, and I must confess that I’ve eaten a cucumber and tomato salad for lunch almost every day for weeks. This new dish that I have made this summer can be a great side dish for grilled or roasted meats or fish, used to top bruschetta, or served as a vegetarian option which is how I’ve served it this summer. The combination of the creamy beans and sweet tomatoes is absolutely delicious, and I enjoy this dish served warm from the oven alongside a loaf of crusty Italian bread. I like to cook up a big pot of beans and then divide it into meals and freeze them, but canned beans will also work just fine in this dish.
We have made the decision to incorporate more plant based meals into our weekly menu, and this one is a great option as it can be assembled in just a few minutes and then is simply popped into the oven to roast. Beans are a good source of protein and fiber making this a great vegetarian choice. Since it is summer and we prefer lighter meals, I serve this dish on its own, but once the cooler weather arrives, I think it would be wonderful served over a bowl of creamy polenta or even whole grain pasta. You could even top this dish with some grated Parmesan or Pecorino Romano cheese 10 minutes before it has finished cooking, but I’ve enjoyed it simply as is. Plum tomatoes work really well in this dish, but I usually have a combination of different types of tomatoes from my garden and they work just fine also. If using larger tomatoes, I’d suggest cutting out the center core before cutting them into wedges.
Deborah Mele 2014
Roasted Summer Tomatoes With Beans
- 1 1/2 Pounds Very Ripe Tomatoes Cut Into Wedges
- 2 Tables Extra Virgin Olive Oil
- 1 Can Drained & Rinsed Cannellini or Borlotti Beans (Or 2 Cups Cooked)
- 2 Tablespoons Fresh Parsley, Chopped
- 2 Tablespoons Fresh Basil, Chopped
- 2 Tablespoons Drained & Chopped Capers
- Salt & Pepper
- Pinch of Red Pepper Flakes
- Preheat oven to 400 degrees F.
- Place the tomatoes in a large oven-proof casserole dish and drizzle the olive oil on top.
- Roast for 25 minutes then remove from the oven.
- Add the remaining ingredients, then stir to mix well and return to the oven.
- Bake another 15 minutes until everything has heated through and is bubbling.
- Taste and adjust seasonings as needed and serve warm or at room temperature.