Easy-pleasy. What I adore about this simple, almost peasant-y meal is the versatility and cozy warmth of flavors and textures. The sweet roasted garlic that you gently squeeze out of its skin mellows the bright acidity from the tomatoes in the best way. Meaty, yet creamy white beans provide protein, heft, and smoothness--and Parm on top leaves you satiated. All in all, it's repeat--I choose it for lunch, mostly--that is always in my mind for times when I'm extra-hungry and extra busy.
I mentioned versatility, double or triple the recipe below (though, you'll find you memorize the process after the first go) to feed more than one or two and add some carbs if you like but it's not necessary. Start with crusty bread or soft buns and go from there. If you've got pasta, use it. Same for rice, potato, quinoa--anything. Enjoy!
Notes: Olive oil is extra virgin. White beans are great Northern.
ROASTED GARLIC & TOMATOES WITH WHITE BEANS
Ingredients: 2 cups cherry tomatoes, 4 cloves garlic (in their skins), 1-2 tbsp. olive oil, sea salt, pepper, 1 can drained white beans, 1/4 cup grated or shaved Parmesan cheese, 1/2 tsp. dried oregano, 1 tbsp. chopped fresh basil.
1. Roast garlic and tomatoes: Preheat the oven to 425* F. Add the tomatoes and cloves of garlic to a baking dish. Stir in the olive oil and salt and pepper to taste. Roast for 25 minutes, uncovered.
2. Add beans and finish: Remove from the oven. Remove the garlic from their skins, squeezing into the tomatoes--you may have to let them cool for a minute or so before handling, Mix the garlic into the tomatoes, then mix in the drained white beans. Top with Parmesan. Place back into the oven for 10-15 minutes, until cheese is melted and golden and beans are tender. Sprinkle over the oregano and fresh basil just before serving.