500g/ 17 oz ripe tomatoes - a mix of heritage if available
6 tbsp extra virgin olive oil, plus extra to serve
4 garlic cloves, bashed
1 tbsp fresh oregano
2-3 tbsp red wine vinegar, to taste
For the beans
1 can of 400g haricot or butter beans
2 tbsp extra virgin olive oil
½ small garlic clove, chopped
zest of a lemon
small handful basil leaves, torn
1 tbsp chopped parsley leaves
4 slices sourdough
dash of olive oil
- Preheat oven to 150°C/fan 130°C/gas mark 2. Place the tomatoes in a baking tray, pierce with a knife, season well and toss with the garlic cloves, 6 tbsp olive oil, and oregano. Roast for 1 hour 15 minutes, until the tomatoes are thoroughly soft, but still holding shape. Stir through the red wine vinegar into the roasting juices. Season to taste.
- Carefully squeeze the soft garlic flesh from its skins into a bowl. Stir through the white beans. Season to taste.
- In a pan, heat the remaining 2 tablespoons olive oil. Add the chopped garlic and fry for 30 seconds. Add the roasted garlic and bean mix and toss through to warm with a little of the tomato juices. Press some of the beans with the back of a wooden spoon. Season well and add the lemon zest and herbs.
- Toast the bread and serve onto 4 plates. Drizzle over extra virgin olive oil. Top each toast with the white beans and liberally spoon on the tomatoes. Serve drizzled with a little more olive oil.