Tomato bean bake with gremolata

Serves: 4
Course: Lunch, Dinner
Cooking Time: 15 mins
Prep Time: 10 mins
  • 500g cherry tomatoes, halved
  • 2 x tins mixed beans, drained
  • 2 cloves garlic, chopped
  • 1 small red onion, halved and sliced
  • Salt
  • Black pepper
  • 3 sprigs thyme
  • Olive oil
  • 2 handfuls spinach, rinsed
  • For the gremolata:
  • Zest of 1 lemon
  • 1 clove garlic
  • 4tbsp parsley
  • Large pinch sea salt
  1. Preheat the oven to 200 degrees.
  2. Tip the halved tomatoes, beans, garlic and red onion on to a tray. Season well with black pepper and salt. Remove the leaves from the thyme and scatter over the top, drizzle with olive oil and mix everything together gently. Bake for 15 minutes, then fold the spinach through and return to the oven for a further five minutes.
  3. Meanwhile mix the gremolata ingredients together in a bowl. Set aside.
  4. Ladle the bean tomato mix into bowls and top with the gremolata.

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