Roasted cherry tomatoes with white beans

This tasty lactovegetarian dish is often served as mezze, apéro in Eastern Mediterranean countries. It can also be served as a simple supper if supplemented by some good country bread, a green side salad, and perhaps some feta or goat cheese.

I have replaced the typical Eastern Mediterranean herbs and spices with herbes de Provençe and Piment d’Espelette.

2 servings

About 250 g cherry tomatoes

About 250 g white beans in a glass jar

3 tbsp. olive oil

1 small onion, chopped

1 clove garlic, minced

1 tsp. Herbes de Provençe

½ tsp. Piment d’Espelette

100 ml white wine

2 tbsp. black olives

To serve:

4 tbsp. fromage blanc 0% fat or thick Greek yoghurt

Basil leaves

Preheat the oven to 190°C, roast

Rinse the cherry tomatoes. Spread 1 tbsp. olive oil in the bottom of an oven-proof sauté pan. Add the cherry tomatoes and mix until well coated with olive oil. Roast for 30 minutes.

Meanwhile warm 2 tbsp. olive oil in a large thick- bottomed saucepan over medium heat. Sauté the onion and garlic for 10- 12 minutes. 

Deglaze with white wine and let reduce a few minutes. Add the Provençal herbs and Piment d’Espelette. 

Rinse the white beans under running water and add to the saucepan. When the cherry tomatoes are well collapsed and a bit coloured, add them to the saucepan and mix.

Spread the fromage blanc or yoghurt on the sides of 2 bowls. Divide he cherry tomato mixture in the centre and decorate with basil leaves.