Cheesy White Bean Tomato Bake

This cheesy white bean tomato bake has a garlicky bite-sized tomato confit, white beans and herbs, and a golden mozzarella and parmesan top.


Servings: 4

  • ¼ cup olive oil
  • 1 shallot, halved and thinly sliced
  • 3 cloves garlic, sliced
  • ¼ tsp crushed red pepper
  • 1 pound Cloud 9® Bite-Sized Fruity Tomatoes, plus additional for topping
  • 1 tbsp thyme, fresh, plus additional for topping
  • kosher salt
  • black pepper
  • 1 tbsp basil, fresh, ribboned, plus additional for topping
  • 29 ounce can white beans
  • 1 ½ cups mozzarella, shredded
  • ¼ cup parmesan, shredded
  • bread, for serving


  1. Preheat oven to 425 degrees.
  2. Heat olive oil in an ovenproof skillet over medium heat. Add the shallot and sauté until softened, then reduce heat and add garlic and crushed red pepper, sauteing until fragrant.
  3. Add the tomatoes and thyme, season with salt and pepper, and cook for 5-10 minutes over medium heat. Reduce heat and continue cooking for 30 minutes, stirring frequently.
  4. Stir in the basil and white beans.
  5. Top with cheeses, then bake for 10-15 minutes until cheese is golden. Top with additional thyme, basil, and halved tomatoes. Serve with bread if desired.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes