Tomatoes grow on bushes, not vines, yet we call tomatoes sold on the stem “vine tomatoes,” probably because they look vaguely like a bunch of grapes. Roasted on their stems, they keep that just-picked look on the plate.–Alastair Hendy
Cannellini Bean Salad with Roasted Vine Tomatoes Recipe
- Quick Glance
- 30 M
- 55 M
- Serves 6
- 2 cans (14 ounces each) cannellini beans, rinsed and drained
- 1 medium red onion, finely chopped
- 2 garlic cloves, crushed
- 3 tablespoons coarsely chopped flat-leaf parsley or torn basil leaves
- 2 tablespoons jarred olive tapenade
- 1/2 teaspoon sugar
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil, plus more for brushing and dressing
- 6 vines baby tomatoes, about 6 fruit each (may substitute 12 roma tomatoes or 2 pints grape tomatoes)
- Sea salt and freshly cracked black pepper
- 1. Preheat the oven to 425°F (220°C).
- 2. Place the beans, onion, garlic, parsley, and tapenade in a large bowl and stir gently. Dissolve the sugar in the lemon juice and add to the beans. Stir in about 2 tablespoons olive oil and let stand at room temperature for 30 minutes.
- 3. Meanwhile, arrange the tomato “vines” (or the smaller tomatoes) in a single layer on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast until the tomato skins are lightly blistered, 6 to 8 minutes. Let stand at room temperature.
- 4. To serve, spread the bean salad over serving plates, add a “vine” of tomatoes to each plate, and spoon over any remaining bean dressing and tomato roasting juices. Dress liberally with more olive oil.
- Make it into a more substantial course by adding flakes of blackened salmon, roasted cod, sautéed mullet, grilled monkfish, or the like.
Hungry for more? Chow down on these:
- Black Bean Salad with Jicama, Tomatoes, Cilantro, and Lime from Kalyn's Kitchen
- Kale Salad with Cherries and Pecans from Steamy Kitchen
- Tomato and Green Bean Salad from Leite's Culinaria
- Pecorino and Bean Salad from Leite's Culinaria
Cannellini Bean Salad with Roasted Vine Tomatoes Recipe © 2000 Alastair Hendy. Photo © 2000 David Loftus. All rights reserved.