Recipe: Roasted Tomatoes Topped with White Beans

ROASTED TOMATOES TOPPED WITH WHITE BEANS
Source: The Martha Stewart Cookbook: Collected Recipes for Every Day by Martha Stewart, 1995

1/2 pound dried white beans (cannellini, french navy, or Great Northern beans)
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced thin
2-1/2 tsp coarse salt
1/2 cup cilantro leaves, chopped
2 1/2 teaspoons freshly ground black pepper
3 large beefsteak tomatoes, cut into 1-inch slices
1 tablespoon sugar

In a saucepan, cover the beans with cold water. Bring to a boil over medium high heat, then reduce to low and cook for 1 hour until soft. Drain.

Preheat the oven to 400F.

Heat the olive oil in a pan, add the garlic and saut for 2 minutes. Add the beans, 1/2 teaspoon of salt, the cilantro, and 1/2 teaspoon of black pepper and toss quickly to mix. Remove from the heat.

Line a baking sheet with parchment paper. Arrange the tomato slices on the sheet and sprinkle with 2 teaspoons of salt, 2 teaspoons of pepper, and the sugar.

Roast for 15-20 minutes. The tomatoes will deepen in color and become somewhat dry.

Transfer to a serving platter. Place a tablespoon of white beans in the center of each slice and serve either warm or cold.