Roasted Tomato & White Bean Gratin

Ingredients

• •1.5 lbs ripe tomatoes (about 4 medium), cored and halved
• •4 cloves garlic, 3 smashed and 1 finely minced
• •4 tbsp extra-virgin olive oil, divided
• •1/2 tsp kosher salt, plus more to taste
• •1/4 tsp black pepper, plus more to taste
• •1/4 tsp crushed red pepper flakes
• •1 can (15 oz) cannellini beans, drained and rinsed
• •1 tsp fresh thyme leaves (about 4 sprigs, stripped)
• •1/2 cup chicken or vegetable stock
• •1/3 cup panko breadcrumbs
• •1/4 cup grated Parmesan
• •1 tbsp unsalted butter, melted
• •1/4 cup fresh basil leaves, torn, for finishing

Instructions

1. 1.Preheat the oven to 425°F.
2. 2.Place the halved tomatoes cut-side up in a cast iron skillet. Scatter the 3 smashed garlic cloves around them. Drizzle with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. 3.Roast for 25 minutes, until the tomatoes are collapsed, jammy, and beginning to caramelize at the edges.
4. 4.While the tomatoes roast, stir together the panko, Parmesan, and melted butter in a small bowl until evenly combined. Set aside.
5. 5.Remove the skillet from the oven. Using a spoon, roughly crush the tomatoes and smashed garlic into a chunky sauce right in the pan.
6. 6.Add the minced garlic, red pepper flakes, and thyme to the skillet. Stir in the drained cannellini beans and pour in the stock. Drizzle with the remaining 2 tbsp olive oil. Stir everything together gently and taste for salt and pepper.
7. 7.Switch the oven to broil on high. Scatter the panko-Parmesan mixture evenly over the top of the beans and tomatoes.
8. 8.Broil for 3–5 minutes, watching closely, until the crumb topping is deep golden and crisp.
9. 9.Remove from the oven, let sit for 2 minutes, then scatter the torn basil over the top and serve straight from the skillet.