Roasted Grape Tomato Sauce with Cannelini Beans
sweet red pepper(s)
6 clove(s), medium, peeled, smashed
canned cannellini beans
15 oz, rinsed and drained
¼ cup(s), chopped
1 tsp, minced
- Preheat oven to 400. Toss tomatoes and peppers with olive oil, salt, and pepper and spread on a non-stick cookie sheet (or spray with cooking spray). Roast in lower 1/3 of oven for 20 minutes, stir, and roast an additional 10 minutes or until tomatoes and peppers are wilted. Use a fork to lightly mash roasted garlic cloves. Transfer to a bowl and mix in beans, basil, rosemary, and balsamic. Season with an additional ¼ tsp salt. Serve warm or room temperature.