Best Roasted Cherry Tomatoes With Great Northern Beans Recipes

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees.
• Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
• Transfer the tomatoes to a serving bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.

ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil.
• Directly on the lined baking sheet, using a rubber spatula, toss the tomatoes with the olive oil, vinegar, sugar, salt, pepper, and garlic. Roast for 2 hours, until the tomatoes are soft and beginning to burst. Serve hot or at room temperature.
• Make-Ahead/Freezer-Friendly Instructions: The tomatoes will keep in a covered container in the refrigerator for 4-5 days. They can also be frozen for up to 3 months. If freezing them, it's a good idea to divide them into individual portions to thaw as needed.

ROASTED CHERRY TOMATOES WITH GREAT NORTHERN BEANS

Steps:

• preheat oven to 400°.
• wash and stem tomatoes, cut large cherry tomatoes in half.
• mix tomatoes, olive oil, sugar and salt in a bowl.
• pour tomato mixture into 8" sq pan sprayed w cooking spray.
• roast for 30 minutes.
• drain and rinse gr northern beans.
• add beans, garlic and basil to tomato mixture.
• return to oven and heat beans (approx 3-5 minutes).

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

ROASTED CHERRY TOMATOES

Steps:

• Heat oven to 400°F.
• Combine all the ingredients except the basil in a roasting pan.
• Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
• Carefully transfer the tomatoes to a bowl and set aside.
• Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.
• Toss the tomatoes with the basil.
• Drizzle some of the thickened balsamic sauce on each serving.