Prepare to delight your taste buds with a delicious dish that’s perfect for any occasion! Today, we’re diving into a delightful recipe for Slow Roasted Tomatoes with Giant Beans and Olives. This savory blend of flavors will impress your family and friends, making it a favorite at your dinner table.
Slow Roasted Tomatoes with Giant Beans & Olives
The sweetness of slow-roasted tomatoes combined with the hearty texture of giant beans and the briny taste of olives creates a symphony of flavors that will tantalize your palate.
Ingredients:
- 4 large ripe tomatoes
- 1 cup giant white beans, cooked
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Fresh thyme, for garnish
- Salt and pepper to taste
Instructions:
- Preheat your oven to 325°F (160°C).
- Cut the tomatoes in half and arrange them cut-side up on a baking sheet.
- Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
- Roast the tomatoes in the oven for about 2 hours, or until they are soft and slightly caramelized.
- While the tomatoes are roasting, heat a skillet over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
- Add the cooked giant beans and olives to the skillet, stirring to combine. Cook for about 5 minutes, until heated through, then season with salt and pepper to taste.
- Once the tomatoes are done roasting, remove them from the oven and let them cool for a few minutes.
- To serve, place the roasted tomatoes on a platter and spoon the giant bean and olive mixture on top. Garnish with fresh thyme leaves for a touch of color and flavor.
This dish can be enjoyed warm as a main course, or served at room temperature as a stunning appetizer. Perfect for gatherings, BBQs, or a cozy dinner at home. Bon appétit!