Silvia Collocaʼs Roasted cherry tomato and beans recipe tastes incredible. See ingredients & method below.
Ingredients
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Preheat your oven to 160 C, 320 F, conventional.
Toss the tomatoes with garlic, onion, oil, wine (or vinegar), herbs and season with salt to your liking. Tumble onto oven dish and bake for 25 minutes or until blistered and still juicy. Add the drained beans, mix well and set aside.
Use as a side dish, bruschetta topping of as a pasta sauce.
If using as a pasta sauce, follow these instructions: cook your pasta in salted boing water until al dente, Drain, but reserve a few tablespoon of past cooking water. Toss the pasta in the baking dish with the tomatoes and beans and serve with fresh basil.
Thank you. Your feedback has been sent successfully.
Have you tried this recipe?
We’d love to hear what you think
Silvia Collocaʼs Roasted cherry tomato and beans recipe tastes incredible. See ingredients & method below.
Ingredients
Preheat your oven to 160 C, 320 F, conventional.
Toss the tomatoes with garlic, onion, oil, wine (or vinegar), herbs and season with salt to your liking. Tumble onto oven dish and bake for 25 minutes or until blistered and still juicy. Add the drained beans, mix well and set aside.
Use as a side dish, bruschetta topping of as a pasta sauce.
If using as a pasta sauce, follow these instructions: cook your pasta in salted boing water until al dente, Drain, but reserve a few tablespoon of past cooking water. Toss the pasta in the baking dish with the tomatoes and beans and serve with fresh basil.
