Roasted tomatoes and cipollini onions with white beans from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 141) by Deb Perelman

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Notes about this recipe

  • averythingcooks on July 01, 2023

    I used a mix of red & yellow cherry tomatoes and shallots (thanks to alisonkc for that sub idea). This was good but not better than the many versions of little roasted tomatoes I make (ie we loved Diana Henry's version of tomatoes & white beans with its flavourful dressing). We ate this spooned over crispy chicken cutlets (same book) beside a salad of garden greens. Maybe the shallots (which we love) were the problem but....just a nice dinner but nothing particularly memorable.

  • mjes on September 09, 2021

    This recipe sounded so good but with mediocre tomatoes, the resulting dish was mediocre.

  • alisonkc on January 21, 2014

    I left out the white beans and served this as a side for the mustard milanese chicken, it was delicious! I made it with shallots instead of cipollinis and it worked great.

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