Confit cherry tomatoes & butterbeans by Joe Woodhouse

Really simple to do. It is great as a side or can be made into more of a main paired with a grain. Lovely eaten with pasta or cous cous to form a salad with some herbs.

The tomatoes collapse and for a loose sauce with the oil. Great served hot from the oven. Or keep it in the fridge and serve at room temperature when you are ready.

Ingredients

500g mixed tomatoes, small cherry ones are best, but you can use large quartered

2 red onions, peeled and cut into 8ths

2 660g jars butterbeans, or 3 tins, drained, or 600g dry butterbeans soaked and cooked

15g basil, leaves picked

1tbsp chilli flakes

4tbsp oil

Method

Heat the oven to 180C. Combine the tomatoes, onions, and oil in a suitable sized roasting tray with a good pinch of salt. Mix to coat everything in oil.

Roast for 25-35 mins until the onion is tender and beginning to caramelise. Remove from the oven.

Mix in the butterbeans. Either serve hot from the oven or allow to cool to room temperature. Spoon into bowls and top with chilli flakes basil leaves.