Grilled Vine Tomatoes with Herbed White Beans | Recipe

It’s very tempting to bite into a hot, blistered tomato, but no amount of cooling white beans will soothe your burnt mouth. Add crusty bread and a simple green salad, and dinner is ready.

Ingredients

For the beans

• 2 x 400g cans white cannellini or haricot beans, drained
• 2 cloves garlic, peeled and crushed to a paste with
• 1/2 tsp salt
• 3 tbsp white wine vinegar
• 1/3 cup extra virgin olive oil
• 3 large handfuls of flat-leaf
• parsley, finely chopped
• (reserve a few sprigs for garnishing)

For the tomatoes

• 2 trusses vine tomatoes (about 12 tomatoes)
• 2 tbsp olive oil

Serves 4
Prep Time: 15 minutes
Cook Time:  10 minutes

Method

Rinse the beans under the cold tap and set aside to drain while you make the dressing. Whisk together the garlic paste and vinegar, then whisk in the oil until emulsified. Stir through the parsley and beans and transfer to a flat serving dish. Set aside to marinate while you prepare the tomatoes. (This can also be done in advance and chilled, but bring to room temperature before serving.)

Heat the oven grill or a barbecue hotplate. Brush the tomatoes with oil, then grill until very hot and beginning to blister (about 8–10 minutes). 

Remove from the grill and set on top of the white beans. Drizzle over a little extra oil and garnish with the reserved parsley. Serve with crusty bread and a green salad.