When I find myself with an abundance of cherry tomatoes, this recipe is my go-to. It’s perfect spooned over crackers, spread on crusty bread, or tossed with fresh salad greens for a light and flavorful lunch. Try it and share it with us using hashtag #cookingwithJMCC.
Equipment Needed:
Oven safe dish
To Start:
Preheat oven to 400*F
On the baking dish:
1 14oz can cannellini beans, drained and rinsed
2 medium shallots, peeled and coarsely chopped
3 cups whole cherry tomatoes
1 Tablespoon Olive oil drizzled over and coated on the veggies
1 Tablespoon thyme
1 Tablespoon Nutritional Yeast
Salt & Pepper
Stir everything in the baking dish to ensure everything is fulling incorporated and the pop in the oven.
Roast for 20 minutes, stirring half way through, popping some of the tomatoes to release juices. You know it's done with the ingredients are bubbly and there is slight caramelization happening around the edges.
Served here with our Lime & Pepper crackers - beautiful bursts of flavour!
ENJOY!!
Tag us and use #CookingWithJMCC if you make this recipe and share on Instagram!
