Tomatoes are one of the easiest vegetables to grow and fresh tomatoes are just a wonderful addition to salads and a number of other dishes. I always using freshly picked tomatoes from my garden for my salads, but when I stumbled upon this recipe, I found a whole new way of using my tomatoes.
Tomatoes are quite tasty and have nutritional value as well. I think tomatoes are a must in every meal. Whether they are eaten as salad, sauce or cooked with vegetables, they offer a number of health benefits that you should not overlook. Eating tomatoes on a regular basis reduce the risk of a number of health problems. It is also a good source of antioxidant lycopene which has been associated with reducing the risk of several cancers such as stomach, cervical, lung, prostrate and others.
Tomatoes also contain fiber, vitamins, iron, folic acid, beta-carotene and potassium. With so many health benefits, I think it is a must to include them in your diet every single day.
Now talking about this Roasted Summer Tomatoes With Beans recipe, it is one of the best you can find on the internet. It is one of the best summer side dishes that can go great with your roast chicken or beef. Even combining these tasty tomatoes with crispy toasted bread or buns also works magic.
With the increase in the number of people turning obese and obesity being seen as one of the major problems in the world today, people must realize the importance of including more plant based products in their meal. Tomatoes are easily available during summer and they are easy to grow in your backyard too. When ripe, you can pick them and use them to make this delicious side dish that will be loved by everyone in the family as well as your guests.
This is a healthy recipe and tasty too. But you can also top it with grated cheese and serve with a bowl of pasta. Beans are a good source of fiber and protein and while they are filling, they are light and you can also prepare this dish during the cooler weather.
Cook time: 40 minutes
Cook time: 50 minutes
- 1 and ½ pounds ripe tomatoes (cut into wedges)
- 2 cups cooked Borlotti Beans or Cannellini
- 2 tbsp olive oil (extra virgin)
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
- 2tbsp drained and chopped capers
- Red pepper flakes (pinch)
- Salt to taste
- Preheat oven to about 400 degree F.
- Take an oven proof casserole and place the tomatoes into it. drizzle olive oil on top and roast for 25 minutess.
- Remove from oven and add remaining ingredients.
- Mix well and put the casserole back into the oven.
- Bake for another 15 minutes
- Take out from the oven and adjust seasoning
- Serve warm