Roasted Tomatoes with Cannellini Beans & Kalamata Olives

Roasted Tomatoes with Cannellini Beans &

Kalamata Olives
Makes 4 servings

1 1/2 pounds Roma tomatoes, trimmed and quartered
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground black pepper
1 15-ounce can cannellini or white kidney beans, rinsed and drained
2 tablespoons chopped pitted Kalamata olives or 1 tablespoon small capers,
rinsed and blotted dry
1 teaspoon minced garlic
2 tablespoons torn fresh basil leaves

Arrange tomatoes, skin side down, in a shallow pan and drizzle with oil.
Sprinkle with salt to taste and a grinding of black pepper. Roast in a
450-degree oven until the tomatoes begin to brown on the edges, turning
once, about 35 minutes. Remove the pan from the oven and reduce the oven
temperature to 350 degrees. Add the beans, olives and garlic to the
tomatoes
and stir gently just to blend. Return to the oven and roast until heated
through, about 10 minutes. Sprinkle with basil. Spoon onto a deep platter
or
shallow bowl and serve.