Roasted Tomato and White Bean Stew


perfect for tomato weather, when there’s so many cherry tomatoes you don’t know what to do with! (Well, you could roast and preserve them in good olive oil, but if you’re not doing that… !). Equally good in winter is grabbing a few tins of canned cherry tomatoes and baking the whole lot, sauce and all in the oven until they get thick and jammy. YUM.

This flavour-packed stew is fabulous on its own in cold weather with a baguette or something warm out of the oven, but equally good in hot weather, warmed a little bit and served over toasted sourdough with a drizzle of olive oil and some Parmesan shavings.

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Roasted Tomato and White Bean Stew
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Course Main Dish
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. In a large roasting tin, spread out the tomatoes. Drizzle with half a cup or so of good olive oil, sprinkle with salt and pepper and tuck a few sprigs of thyme in between.
  2. Bake the tomatoes until blistered and releasing their juice.
  3. Meanwhile, in a large pot, sauté the garlic and onion in a little more olive oil until softened.
  4. Add the drained beans, stock, thyme, parsley and basil.
  5. when the tomatoes are roasted, add them to the pot and stir gently.
  6. Simmer 10-15 minutes to combine the flavours, then taste here for seasoning. Add salt, pepper, and lemon zest/juice to taste.
  7. Serve in bowls topped with a drizzle of olive oil, more lemon juice and fresh basil. Ok maybe a shaving or Parmesan. Enjoy!

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