Serves 4 - 6
1 large onion
4 large cloves garlic, chopped
1 medium red bell pepper
1 medium green bell pepper
3 tbsp. olive oil
1½–3 lbs. tomatoes
2 tsp. salt
1 (15 oz.) can white beans, drained and rinsed
large handful fresh basil leaves
Crusty bread for serving
1. Preheat oven to 350 degrees.
2. Cut the onion in half, slicing through from root to stem, and then cut vertically into thin slices. Dice the bell peppers into 1” squares. Place the onions, garlic and bell peppers in a 9 x 13-inch pan and coat with the oil and 1 tsp. salt.
3. Bake for 30 minutes, stirring once halfway through.
4. Core the tomatoes and cut them in half, then slice the halves into thin wedges. Remove the baking pan from the oven and add the tomatoes, one cup of water, and another teaspoon of salt. Continue roasting the mixture for another 30 minutes. Halfway through this cooking time, remove pan again and press on the tomatoes to help break them up a bit. If they are not looking really juicy, add some more water. Remember, you want this to be a very saucy dish so that there is ample liquid for the bread to absorb.
5. Now add the white beans and large handful of basil leaves and continue to roast for 15 more minutes, just until the beans warm up and the mixture is hot. Taste and adjust seasoning. You may need more salt. Garnish with more basil leaves.
6. Serve with crusty bread, either torn into bits and stirred into the sauce, or on the side for mopping up the delicious juices.
Recipe from website: diningforwomen.org