Hey, friends! So, is everyone just loving faux-Spring? Busy getting pedicures and then pulling on your Bean boots? Pouring over swim collections while wearing last Fall’s cozy turtleneck sweater? It’s actually snowing as I type this post and I spent most of my week watching sheets of ice float down the Charles River. But I remain hopeful. This past Friday afternoon crew teams were officially rowing on the water in Cambridge! I’m confident trench coat season will be here before we know it!
This recipe is really nice because is tastes like Spring (maybe even a hint of Summer), while being decidedly Winter-friendly.
Grab a couple cans of tomatoes, garlic, fresh herbs (thyme) and some olive oil and ta-dah, suddenly you’re transported to a time of warmth and garden fresh tomato sauce. This is of course delicious with pasta or slathered atop a loaf of crusty bread (with another healthy drizzle of olive oil). It’s also really nice and rustic over a bowl of sweet, creamy gigante beans, which is what I’ve done here. These beans are rich in protein so this is a terrific Meatless Monday meal together with a simple salad of fresh arugula and a glass of wine. And probably these brownies for dessert.
Slow Roasted Tomatoes with Gigante Beans
Adapted from Food52
Two 28-ounce cans of whole peeled tomatoes (I used San Marzano)
1 head of garlic, with the cloves peeled and smashed
1/4 cup olive oil
A handful of fresh herbs (I used lemon thyme)
Salt and cracked black pepper, to taste
Heat the oven to 300 degrees. Drain* and halve the tomatoes, then combine with the olive oil, garlic and herbs. Sprinkle with salt and pepper. Spread the mixture in a large baking dish and roast for approximately 2 hours, turning occasionally or until the tomatoes are extra sweet and just beginning to dehydrate.
Serve over beans or pasta. Drizzle with olive oil and top with more Parmesan cheese.
*The tomato juice makes a delicious Bloody Mary.