When the garden (or the grocery store) is overflowing with cherry tomatoes, this is the recipe to make. It’s a warm, jammy, and savory blend that is just as good on a cracker as it is tossed into a fresh salad.
What You’ll Need
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Medium oven-safe baking dish
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Stirring spoon
Ingredients
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1 can (14 oz) Cannellini beans (drained and rinsed)
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3 cups Whole cherry tomatoes
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2 medium Shallots (peeled and coarsely chopped)
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1 tbsp Olive oil
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1 tbsp Fresh or dried thyme
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1 tbsp Nutritional yeast
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Salt and pepper to taste
How It’s Done
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Preheat: Set your oven to 400°F.
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Combine: In your baking dish, toss the beans, tomatoes, and shallots with the olive oil, thyme, and nutritional yeast until everything is evenly coated. Season with salt and pepper.
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Roast: Place the dish in the oven for 20 minutes.
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Burst & Stir: Halfway through roasting, give the mixture a stir. Use your spoon to "pop" a few of the tomatoes—this releases their juices to create a light, silky sauce.
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Caramelize: Continue roasting until the mixture is bubbly and you see slight caramelization (golden-brown edges) around the shallots and beans.
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Serve: We love this served warm with Lime & Pepper crackers for a beautiful burst of flavour!
