Slow-Roasted Tomato & White Bean Stew

This is the kind of dish that asks almost nothing of you on a slow afternoon and returns a great deal at the table.

Ingredients

• 1 kg ripe plum tomatoes, halved
• 2 × 400 g tins cannellini beans, drained
• 1 head garlic, halved across the equator
• 1 small bunch rosemary and thyme
• 1 lemon — zest and a squeeze
• Good olive oil, sea salt, black pepper

Method

1. Heat the oven to 150°C. Arrange tomatoes cut-side up in a wide pot. Tuck in the garlic and herbs. Drizzle generously with olive oil and salt.
2. Roast uncovered for 90 minutes, until the tomatoes have collapsed and the edges are dark and sweet.
3. Squeeze the soft garlic from its skins back into the pot. Add the beans and a splash of water. Stir gently, return to the oven for 15 minutes.
4. Off the heat, finish with lemon zest, a squeeze of juice, black pepper, and a last drizzle of olive oil.

Serves four with bread, or two as a main with rice. Better the next day, served at room temperature.