Friday, October 4, 2013

White Beans with Roasted Tomatoes

White Beeans and Roasted Tomatoes
We're well into Fall at this point, so the days of perfect summer tomatoes that just need a little salt to be delicious are long since past. Roasting gives you a way to get a lot of flavor even out of lame super market tomatoes or whatever might still be in your garden. The recipe is from Epicurious, and was quite good. However I will note that while the 500 degree oven temperature is great for getting the tomatoes roasted in less than an hour, all the liquid from the tomatoes turned into a black coating on my roasting pan that took steel wool to get off... though on the bright side that's the cleanest my roasting pan has been since I bought it. If I do this again I think I'd go with Alton Brown's Slow Roasted Tomatoes, not letting them get all the way to the point where they are like sun dried tomatoes but where they still have a fair bit of moisture (more like 6-8 hours at 200 degrees).