I’m cooking through the Tenderheart Cookbook.
I’ve made this recipe a couple of times now, the most recent for our Easter Monday lunch. It was a hit and a couple of my friends even got the recipe off me.
Salted Tomatoes with Tomato and White Bean Dip
Ingredients
- 500 g cherry tomatoes (halved if normal size, left whole if small like my home grown ones)
- 3 garlic cloves
- sea salt and black pepper
- olive oil
- handful basil leaves
- 400 g can cannellini beans
- 1/4 cup tahini
- juice from a lemon
- 1 tsp paprika
Directions
- Preheat the oven to 200C. Toss 150 g of the tomatoes with 2 cloves garlic and a pinch of sea salt. Roast until bursting, 10-15 minutes. Allow to cool for 5 mins.
- For the salad put the rest of the tomatoes, 1 clove of grated garlic and a pinch of salt in a bowl and toss. Let sit for 15 minutes.
- For the dip put the roasted tomatoes, garlic herbs and all the pan juices in a blender. Add the beans, lemon juice, paprika and tahini and blend until smooth.
- Drizzle 2 tbs olove oil over the tomato salad and scatter with basil leaves.
- Place the bean dip on a plate, top with tomato salad and serve with toasted sourdough bread.
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