Best Olive Oil Roasted Tomatoes And Fennel With White Beans Recipes

Olive Oil Roasted Tomatoes and Fennel with White Beans image

Provided by Ian Knauer

Yield Makes 6 servings

Number Of Ingredients 9

2 large fennel bulbs with fronds attached
3/4 cup extra-virgin olive oil
2 teaspoons coarse kosher salt, divided
2 pints grape tomatoes or cherry tomatoes
4 large fresh oregano sprigs
3 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 teaspoon freshly ground black pepper
2 15-ounce cans cannellini (white kidney beans), drained

Steps:

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

White Beans with Roasted Tomatoes image

Yield Makes 8 servings

Number Of Ingredients 11

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Steps:

Cook beans:
Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
Blanch onions in boiling salted water , 1 minute, then drain and peel.
Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
Roast tomatoes while beans are cooking:
Put oven rack in upper third of oven and preheat oven to 500°F.
Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
Assemble dish:
Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.