Oh, wait. Not those – the cherry tomatoes are Angel’s.
Yes. All of them.
There. Those are mine. Or rather, the kitchen’s. Another 6 pounds this morning. There’s 4+ pounds cooking down to sauce in the crock pot right now, but those were from last week, and some of them were none too pretty…
Every meal features tomatoes in some form these days. Even for the Birthday Party, there was a bowl of White Bean and Tomato Salad on the table for the grown-ups!
Taking inspiration (and most of the recipe!) from Elise Bauer at Simply Recipes (if you’re not reading her, you should be…), a can of cannellini beans and some home-grown tomatoes turned into one of the best salads I could have put on the table.
White Bean, Tomato and Arugula Salad
1 15oz. can of cannellini beans, drained and rinsed
2 large tomatoes, roughly chopped
A couple of handfuls of baby arugula or baby spinach, if you prefer
1/4 cup olive oil
3 cloves of garlic, crushed
1 3-inch sprig of fresh rosemary
1/4 cup grated Romano cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon zest
1/4 cup lemon juice
Make the dressing first: Put the oil, rosemary and garlic in a small saucepan over medium heat. Warm it until you hear the rosemary and garlic start to sizzle a bit. Turn off the heat, and let the oil infuse for 20 minutes or so.
Discard the rosemary sprig, and fish out the garlic. Set the oil aside. Put the garlic, cheese, salt, pepper, zest, and lemon juice in a food processor (or use an immersion blender) and pulse until smooth. Gently stir into the beans until they’re coated. Let them sit to absorb the flavors.
15 minutes before serving time, add the reserved oil, chopped tomatoes, and arugula.