Recipe by Bergy
If you like roasted tomatoes and bean you will love this salad. Serve it as the main dinner dish or as a side dish. It will serve 4 as the main dish or 8 as a side dish
Top Review by Is This Really Necessary
A great recipe for serious tomato lovers. The tomatoes get a very specific, sweet taste which combines very well with the onions and thyme. Drawback is the long coocking time, so I made a quick & dirty version of this, which -- although it undeniably tastes less -- cuts back the entire preparation time to 15 minutes. I will post the recipe here later.
- 1 large red onion, cut into 3/4 inch chunks
- 2 1⁄2 teaspoons olive oil
- 2 tablespoons balsamic vinegar
- 14 firm roma tomatoes, cut in half lengthwise
- 3 (15 ounce) cans canned cannellini (white beans)
- 2 tablespoons fresh thyme, chopped (fresh is best) or 2 teaspoons dried thyme (fresh is best)
- 2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
Directions See How It's Made
- Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
- Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
- Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
- Switch positions of the pans halfway through the baking.
- Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
- Strain the beans over a bowl and reserve the liquid.
- Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
- Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
- Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
- Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
- Serve warm or at room temperature.
- Drizzle the balsamic vinegar over the salad and then serve.