Roasted Tomato and White Bean Stew
A comforting, nutritious meal that's both easy to prepare and full of flavor. Slow-roasted tomatoes create a rich, deep flavor base while the white beans add a creamy texture and plenty of protein. This Mediterranean-inspired dish is perfect for both weeknight dinners and meal prep.
Ingredients
- 2 pounds ripe tomatoes cut into chunks
- 2 cans 15 oz each white beans, drained and rinsed
- 1 large onion roughly chopped
- 6 garlic cloves peeled
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). While it's heating up, line a large baking sheet with parchment paper.
- Spread the tomatoes, onion, and whole garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the thyme and oregano. Season with salt and pepper.
- Roast for 35-40 minutes, until the tomatoes are soft and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the remaining olive oil and heat over medium heat.
- Stir in the tomato paste and cook for 1-2 minutes to develop the flavors.
- Add the white beans, vegetable broth, and remaining herbs. Bring to a gentle simmer.
- Cook for 15-20 minutes, stirring occasionally. The stew should thicken slightly.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh basil before serving.