Roasted Cherry Tomatoes with White Beans

It smells like late summer, the way the air goes soft and slow and everything seems to taste sweeter than it should. Roasted cherry tomatoes, warm and bursting, tangled with creamy white beans – there’s a kind of honest magic in that. Nothing fancy. Just olive oil, garlic, thyme… maybe a little Parmesan if you’re feeling generous. I made this again last week as the sun was dipping low, and honestly, I sat at the counter with a spoon and nearly forgot the rest of dinner. It’s one of those recipes that makes you want to eat slower.

Why You’ll Crave It

• The roasted cherry tomatoes become soft and jammy – little jewels of deep flavor
• White beans add creamy comfort without heaviness
• It’s hearty, but not overwhelming – perfect as a light main or rich side
• Easy enough for weeknights, but it looks like something you’d serve with candles on
• And the leftovers (if you’re lucky enough to have any)… they’re lovely cold too

The first time I made this, I just needed something simple on a tired evening – and it surprised me… in the nicest way.

What You’ll Need

• White beans: 400 grams, cooked and drained – can be from a can, just rinse well
• Cherry tomatoes: 250 grams – choose the ripe, deeply red ones
• Olive oil: 2 tablespoons – good quality if you have it, since it’ll shine here
• Garlic: 2 cloves, minced – the smaller you chop, the more fragrant it gets
• Fresh thyme: 1 teaspoon, finely chopped – or use dried if that’s what’s in the cupboard
• Salt: to taste – start slow, the Parmesan adds salt too
• Pepper: freshly cracked, if possible – adds that gentle warmth
• Parmesan cheese: just a sprinkle for serving – it’s optional but lovely

Easy How-To

Start with Heat

Preheat your oven to 200°C (around 400°F). Not too high, not too low – just enough to coax the sugars from the tomatoes without burning the skins too soon.

Roast Those Tomatoes

Toss the cherry tomatoes onto a tray. Not too crowded, so they don’t steam – give them space. Drizzle with olive oil, a little salt, and pepper. Into the oven they go, for about 15 to 20 minutes. You’re watching for them to burst, just slightly, caramelize at the edges.

Warm Up the Beans

While tomatoes are doing their thing, grab a saucepan. Add your drained white beans and just enough water (or broth, if you’d like) to keep them from sticking. Toss in the minced garlic, your thyme, and let them simmer—softly—for 10 minutes or so. Stir here and there. The garlic will mellow, the beans will take on that glow.

Bring It Together

Now, the fun bit. Combine roasted tomatoes and the garlicky beans in a large bowl. Add a drizzle more olive oil—however much your heart says. Taste. Add salt or pepper if it needs it. A few torn basil leaves wouldn’t hurt, either.

To Serve

Spoon onto warm plates. Finish with Parmesan (if using). Eat slightly warm, not piping hot – the flavors settle in beautifully that way.

Good to Know

• If the tomatoes start to char too fast, just nudge the tray down a rack. Ovens are moody sometimes.
• This dish holds well – and maybe even tastes better – after sitting for a bit. So, no pressure on timing.
• If your beans taste bland, squeeze in a touch of lemon. It lifts everything.

Serving Ideas

• Serve with crusty bread and a glass of white wine – something dry and not too fruity
• Add a poached egg on top for richness, especially if you’re having it for brunch
• Pair with grilled fish or chicken for a larger dinner spread

Top Tricks

• Let your tomatoes cool just a bit before mixing – that way their juices stay thick and sweet and don’t disappear into steam
• Taste your beans as they simmer – even canned ones wake up with just a little coaxing
• A small drizzle of balsamic vinegar, just before serving, adds a beautiful contrast too

Frequently Asked Questions

Can I use canned beans instead of dried?

Yes, and honestly I often do. Just rinse them well to remove the salty liquid they come in, and they’re ready to go.

Do I have to roast the tomatoes?

You don’t have to, but it really changes their flavor – makes them sweeter, more intense. I highly recommend it if you have time.

What if I don’t have thyme?

Use another soft herb – basil, marjoram, even parsley works. Or skip it and rely on the garlic and olive oil to carry the flavor.

Is Parmesan necessary?

Not at all. It adds a little decadent finish, but the dish is just as comforting and flavorful without it.

Can I serve this cold?

Yes, cooled and tossed with a little lemon juice, it’s lovely as a salad. Maybe even with a few arugula leaves for pepperiness.