Oven-roasted tomatoes don’t compare to fresh in-season tomatoes, but they’re a terrific flavor booster to have on hand. Use them like sun-dried tomatoes in salads, pasta, and of course, with beans.
One pound of dry beans yields about six cups of cooked. Make them a day ahead so they can cool and you’ll have one more thing done the day you serve them.
- 6 cups cooked Rancho Gordo Flageolet beans (from 1 pound dried)
- 12 ounces cherry tomatoes, sliced in half
- 5 sprigs thyme, leaves stripped from stems
- Salt and pepper
- Olive oil
- 1 medium red onion, chopped fine
- 1 bunch Italian parsley, chopped fine
- 1½ lemons for juicing
- 1 bunch radishes, cleaned and thinly sliced with a mandolin or vegetable peeler
Serves 6 to 8
- Heat the oven to 250F. Arrange the tomatoes, cut side up, on an ungreased baking tray. Add the thyme leaves to the tomatoes, along with a little salt. Add the stems and any leftover thyme and then drizzle a light dose of olive oil over the tomatoes. Cook for about an hour until the tomatoes are slightly shriveled but not dry. Allow to cool, then pick out and discard the thyme sprigs. Roughly chop the tomatoes.
- Toss the beans with the tomatoes, onion, parsley, and enough olive oil to coat everything. Add the juice of one lemon and check for tartness. It should be very lemony. Add more lemon juice as needed.
- Salt and pepper to taste. Just before serving, add the radish slices and more parsley, if desired. Optionally, you can garnish with a lemon slice.