Taste of Tuesday

A blogger friend requested that I post the recipe to go with the photo in last week's "Farm Friday."  Here ya go:

White Beans with Roasted Cherry Tomatoes

2 pints cherry tomatoes (halved if large)

5 cloves garlic, sliced

5 springs thyme

2 T. extra-virgin olive oil

1 15-oz. can cannellini beans (or other similar beans; I used freshly cooked October/cranberry beans), rinsed and drained

1/4 t. kosher salt

freshly ground black pepper

Preheat oven to 425F.  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 salt and pepper.

Bon appetit!