serves 2 as a main course; 4 as a side dish
1 pound grape tomatoes
5 sprigs thyme
5 cloves garlic, peeled and smashed
2 tablespoons olive oil, divided
1⁄4 teaspoon salt
Fresh ground black pepper, to taste
1 whole garlic bulb
2 14-ounce cans white beans, such as cannellini or
Great Northern, drained
Preheat the oven to 300 F. Toss the tomatoes, thyme, 5 cloves garlic, olive oil, salt and pepper together and spread on a shallow baking sheet that’s been lined with parchment paper. Cut the top off the garlic bulb, drizzle with olive oil and wrap in foil. Roast everything for 1 hour 45 minutes, shaking the tomato pan once.
When the tomatoes are finished, in a sautoir pan cook the drained beans in 1 tablespoon olive oil over medium heat until warm. Squish the roasted garlic into the beans and stir to combine. Carefully fold in the tomato candy and add salt and pepper to taste.