Roasted tomatoes with butter bean mash
- Serves: 2
- Ready in: 1 hour 30 minutes
A mid-week supper to channel your inner Nonna.
- Cherry tomatoes, 400g
- Garlic, 2 cloves
- Balsamic vinegar, 2 tbsp
- Thyme, 1 tbsp
- Butter beans, 1x 400g tin
- Salted butter, 25g
- Chicken stock, 250ml
- Extra virgin olive oil, 4 tbsp
- Preheat the oven to 200°C (gas mark 6, 400° Fahrenheit).
- Halve the tomatoes and throw them into a small roasting tin with the thyme, vinegar and oil. Season generously. Set aside for ten minutes to allow the flavours to get to know each other.
- Pop the tomatoes into the oven for 30 minutes. Halfway through the cooking, give the roasting tin a gentle shake to make sure they're not catching to the tin too much.
- Once in the oven, move on to the beans. Get a small saucepan warm over a low heat and grate the garlic into it. Fry for two minutes, stirring regularly. Drain the beans and add them to the saucepan. Toss them in the garlic oil and season with black pepper. Pour in the stock, pop a lid back on allow to simmer for 15-20 minutes. Top up with more stock if needs be.
- Once the beans are soft and tender, drop in the butter and get mashing. When at a mash-like consistency, portion it out onto two plates and spoon the sweet and sour tomatoes on top.
For an even smoother mash, run it through a sieve to get rid of the bean skins. It's not for everyone and I get that however I really can't be arsed with this step and so never do. By extension, you could puree the contents with a hand blender for something resembling creamy polenta.