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Tuscan-Style Beans with Roasted Tomatoes This comforting dish is perfectly matched with crusty bread and a glass of red wine.


INGREDIENTS 2 lbs. fresh tomatoes, quartered lengthwise


1 teaspoon salt ½ teaspoon sugar 3 tablespoons plus ¼ cup extra virgin olive oil, divided


2 15.5 oz. cans, white cannellini beans, rinsed and drained


½ cup white onion, chopped


¼ cup fresh basil leaf, thinly sliced, plus a sprig for decoration


2 tablespoons lemon juice ¼ teaspoon white pepper


INSTRUCTIONS 1 Preheat oven to 425°. 2 Spray a shallow 3-quart baking dish with non-stick spray. In a mixing bowl, toss tomatoes in 3 tablespoons olive oil, salt and sugar.


3 Spread tomatoes evenly in dish and roast for 25 min- utes or until tomatoes are very tender and blistered. 4 Remove from oven.


5 While tomatoes are roast- ing, heat ¼ cup olive oil over medium heat in heavy, 2-quart saucepan.


6 Add onion and cook, covered, stirring occasion- ally until golden, about 10 minutes. Add beans, basil, lemon juice and pepper.


7 Gently combine with roasted tomatoes and their juices and salt to taste.


FALL 2010 | HEALTHY ADVICE 57


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