I adapted this recipe from Epicurious: I use canned cannellini beans, SMOKE flavored salt (which makes a huge difference!), and add garlic. I have also successfully substituted different kinds of tomatoes and onions, depending on what's available. As a vegetarian, I serve it as an entree. It's also great to bring to dinner parties and potlucks.
This combination of white beans, tomatoes, and cipolline onions is exceptionally delicious. Letting your tomatoes cook to the point where they become caramelized and start to fall apart adds sweetness and a layer of deep flavor to the dish.
1 1/2 teaspoons salt (preferably SMOKED sea salt), or to taste
1 teaspoon sugar
1/2 cup extra-virgin olive oil (or a little less)
1/4 cup torn fresh basil leaves
Roast tomatoes, onions and garlic: Put oven rack in upper third of oven and preheat oven to 500°F. Toss tomato halves, cherry tomatoes, onions, and garlic with salt, sugar, and oil in a single layer in a shallow baking dish, then arrange tomato halves cut sides up. Roast uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes. Assemble dish: Warm the beans in a large saucepan with the roasted vegetables. Sprinkle with basil leaves.
Cook's notes: Tomatoes can be roasted 2 hours ahead and kept, uncovered, at room temperature. Reheat, covered with foil, in 350°F oven until heated through, 15 to 20 minutes.