Name: Confit tomatoes with creamy beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 onion finely chopped; 2 garlic cloves crushed; 2 x 400g cans cannellini beans; 1 vegan stock cube; 1 sprig rosemary; 2 bay leaves; 2-4 slices sourdough bread; 200g mixed cherry tomatoes stems removed; 100ml olive oil; 1 garlic bulb halved; few thyme sprigs plus extra to serve

Confit tomatoes with creamy beans

Enjoy confit tomatoes on a bed of garlicky cannellini beans and toasted sourdough to make this easy warming and satisfying vegan supper for two

50 min total 10 min prep 40 min cook 2 860 cal

Instructions

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1 To confit, put the tomatoes in a small pan where they fit snugly. Pour over the olive oil and add the garlic and thyme. They should be about half covered. Season, cover and cook over a low heat for 30-40 mins until the tomatoes are soft but still holding their shape.
2 Heat 2 tbsp olive oil in a saucepan and fry the onion for 10 mins. Fry the garlic for 2 mins, then tip in the beans with their liquid, stock and herbs. Half fill the cans with water and add this, too. Simmer uncovered for 20-30 mins until thickened, stirring frequently. Season well.
3 Spoon some of the tomato oil into a frying pan (keep the leftover oil for salad dressings or use to marinate antipasti, or finish dishes), and fry the sourdough for 2 mins on each side until golden and crisp. Serve the tomatoes over the beans, drizzle over a little more of the tomato oil. Add some of the thyme and serve with the fried bread.