Roasted Tomatoes and White Beans with Burrata

Ingredients

• 2 pint cherry or grape tomatoes (About 680 g; leave small tomatoes whole, or halve larger ones)
• 0.25 cup extra-virgin olive oil (Plus more for drizzling at the end)
• 4 cloves garlic (Thinly sliced or finely chopped)
• 0.25 tsp red pepper flakes (Optional, or to taste)
• 2 cans canned cannellini beans (15-ounce cans, drained; reserve 1/2 cup of the bean liquid before draining)
• 0.5 cup reserved bean liquid (Reserved from the canned beans before draining)
• kosher salt (To taste)
• black pepper (To taste)
• 8 oz burrata (Fresh mozzarella may be substituted)
• 0.25 cup fresh basil (Torn, for serving)
• 4 slices crusty bread (Warm, for serving; optional)

Steps

1. 1

   Heat the oven to 425°F (220°C). Set a large rimmed baking sheet or shallow roasting pan aside.

2. 2

   Before draining the canned beans, measure and reserve 1/2 cup of their liquid. Drain the beans well.

3. 3

   Add the tomatoes to the baking sheet. Drizzle with the olive oil and season with salt, black pepper and the red pepper flakes. Toss to coat, then spread the tomatoes in an even layer.

4. 4

   Roast the tomatoes for about 25 minutes, until they begin to soften, wrinkle and release their juices.

5. 5

   Add the garlic to the roasted tomatoes and stir carefully to distribute it without crushing the tomatoes.

6. 6

   Add the drained beans and the reserved bean liquid to the pan. Stir gently so the beans are coated in the tomato juices while remaining mostly intact.

7. 7

   Return the pan to the oven and roast for about 15 to 20 minutes more, until the beans are hot, the garlic is tender and the tomatoes are deeply softened. The liquid should be saucy rather than watery.

8. 8

   Remove the traybake from the oven and taste for seasoning. Drizzle generously with additional extra-virgin olive oil.

9. 9

   Set the burrata over the hot beans and tomatoes, or divide it among serving plates. Finish with the basil and more black pepper, and serve immediately with warm, crusty bread.

Notes

The source specifically emphasizes reserving 1/2 cup of liquid before draining the canned beans; this liquid provides the dish's sauciness. Burrata is highly perishable and may be replaced with fresh mozzarella. The ingredient quantities and detailed method were reconstructed because the page excerpt indicates that the recipe is member-access only and does not expose the full recipe.

Nutrition per serving

• main
• vegetarian
• traybake
• one-pan
• oven-baked
• Italian-inspired
• gluten-free without bread
• quick dinner