Taste of Tuesday

Although the blight has gotten all of the tomatoes we planted, we've been blessed by a surprise crop of cherry tomatoes that reseeded all around the farm.  These are called Matt's Wild Cherry are seem to be resistant to the blight.  I made the following dish with them (I cannot find the original source.  Please let me know if you do so I can give proper credit):

White Beans with Roasted Cherry Tomatoes

2 pints cherry tomatoes, halved
5 cloves garlic, sliced
5 sprigs thyme (I just used dried thyme)
2 Tbs. extra-virgin olive oil
1 15 oz. can no-salt-added cannellini beans, drained and rinsed
¼ tsp. kosher salt
freshly ground black pepper

• Preheat the oven to 425° F.
• In a 9″ x 13″ baking dish, toss the tomatoes, garlic, and thyme with the oil. Roast until the tomatoes start to brown and the garlic is tender, about 30 minutes.
• Remove and discard the thyme sprigs.
• Toss the beans with the tomatoes and garlic. Season with the salt and pepper.

Serves 4.

 Bon appetit!