Roasted Cherry Tomatoes & Greens Recipe

Preheat & prepare pan

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper or lightly oil it.

Place the cherry tomatoes in a single layer on the prepared sheet. Add sliced garlic, 3 tbs olive oil, thyme, oregano, red pepper flakes, 1 tsp kosher salt and 1/2 tsp black pepper. Toss gently to coat so garlic and herbs are distributed among tomatoes.

Roast in the preheated oven for 18–25 minutes, until tomatoes have softened, skins are blistered and some have burst but still hold some shape. Rotate the pan once at about 12 minutes for even browning.

Remove from oven and let cool slightly on the sheet for 5 minutes to concentrate flavors. Keep oven on for toasting focaccia if you plan to warm it.

While the tomatoes roast, prepare the beans and greens. In a large mixing bowl combine drained and rinsed cannellini beans, finely minced shallot, chopped parsley and baby spinach (it will wilt from the warm tomatoes later).

Make the lemon dressing: zest the lemon, then juice it into a small bowl. Add 2 tbs extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Whisk to emulsify. Taste and adjust seasoning — if the beans seem dull, add a little more lemon or salt.

Pour half of the warm roasted tomatoes (including any juices released) over the beans and greens to warm them and encourage wilt. Gently fold to combine, taking care not to mash the beans. Add the lemon dressing and toss to coat evenly. If the mixture looks dry, add the remaining tomato juices or another 1/2 tbs olive oil.

Warm or toast the focaccia: place the whole focaccia or slices on a baking sheet and brush lightly with 1 tbs olive oil. Toast in the oven at 200°C (400°F) for 5–7 minutes until warmed and edges are slightly crisp (you may do this while beans absorb tomato juices).

Assemble: lay warmed focaccia on a serving board or plates. Spoon the warm cherry tomato and bean mixture over the focaccia, distributing tomatoes, beans, wilting greens and shallot across slices.

Finish: scatter torn basil leaves and grated Parmesan or Pecorino over the top if using. Drizzle a little extra-virgin olive oil and a pinch of flaky sea salt. Serve immediately while tomatoes are warm.

Leftovers: keep components refrigerated separately (tomatoes and beans together up to 2 days; focaccia wrapped) and rewarm gently in a 160°C (325°F) oven.