Roasted tomatoes with white beans and basil from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Emily Hope on August 24, 2023

    Made this with cherry tomatoes from the garden and RG corona beans (probably 2x amount). Added some halved kalamatas. Cooked both before and after adding the beans for longer than indicated to intensify the flavors. Almost like a summery version of Lukas Volger's bean confit recipe. Served with sesame bread and goat cheese on the side. Absolutely delicious, easy summer meal. Will repeat.

  • Xyz123 on August 20, 2022

    Wonderful, delicious and easy!

  • jhallen on July 13, 2022

    Really easy and delicious. Great summer dish. Will make again many times.

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