I came home from work and picked enough huge tomatoes for four plus quarts of roasted tomato sauce. Then I spied one of my cherry tomato bushes. It was loaded. I needed something to do with them. (I was done with canning for a while.)
It was just me for dinner so I whipped up this dip. I used the leftover spread in a wrap for lunch the next day.
I love the concentrated sweetness that occurs when roasting cherry tomatoes. 
While I could eat them like candy, I decided to develop a recipe. I’ve been wanting to do something more with basil besides just pesto so here it is.
Roasted Tomato and Basil White Bean Dip
Use up those tomatoes and basil before the summer is over.
Ingredients
- 1 1/2 c. cherry tomatoes
- 2 cloves garlic
- 2 T. olive oil
- 1 (15.5 oz.) can white navy or cannelini beans, rinsed and drained
- 1/4 c. basil leaves
- 1 T. white wine vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 400 F. Place tomatoes and garlic and an 8″ x 8″ pan. Drizzle with olive oil. Roast for 10-15 minutes. (The should be a bit brown.) Remove from oven and let cool slightly.
- Place roasted tomatoes and garlic in the bowl of a food processor. Add the beans, basil leaves and vinegar. Season with salt and pepper. Process until smooth.
Yield: 4-6 servings
Prep Time: 10 mins.
Cook time: 15 mins.
Total time: 25 mins.
This is great if you add the tomatoes when they’re slightly warm. You can certainly add some parmesan to this recipe as well. 
This would be lovely with red cherry tomatoes. All I seem to be picking at the moment are my Golden Nugget variety.
Cheers and happy gardening!
Irresistible! I would love some of that dip on pita bread.
best, mae at maefood.blogspot.com