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.

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There’s really nothing like a recipe that’s equal parts easy, comforting, and delicious. When it’s made with whole and nutritious ingredients, that’s the best added bonus. This tomato bake is all of that and definitely going to be one of our go-to shareable appetizers or easy splitable dinners.

With a simple tomato confit as the base of this recipe, the tomatoes are truly the star here which is why using great quality tomatoes like the Cloud 9® Bite-Sized Fruity Tomatoes is key! If you’ve ever had fresh tomatoes from a garden like our family has, then you’ll be obsessed with the flavor of Pure Flavor tomatoes.

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Why You'll Love this Cheesy White Bean Tomato Bake

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It’s a multi-seasonal use for tomatoes. If you’re craving tomato recipes all year this recipe is perfect for making any time.

It's really easy! While there is a bit of hands-on time while stirring the confit, this is still an easy recipe that turns out so satisfying.

The ingredients are fresh and nutritious. Pure Flavor’s tomatoes used for the confit are packed with flavor and accompanied by other whole ingredients.

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Ingredients for this Tomato Bake

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Speaking of ingredients, this recipe has a list of simple and delicious ingredients that truly make this recipe one you’ll keep coming back to again!

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• Olive oil – A base for the shallots and garlic.
• ‍Shallot – Just a little onion flavor without being overpowering.
• ‍Garlic – I like to use a good amount of garlic in a confit!
• ‍Crushed red pepper – To add a little heat.
• ‍Cloud 9® Bite-Sized Fruity Tomatoes – These tomatoes are the ideal sweetness level, break down so nicely in the confit, and are also the perfectly red bite-sized tomato you may crave all year like we do!
• ‍Thyme – Pairs great with the cooked tomatoes.
• ‍Basil – Of course!
• ‍White Beans – The white beans are key in this recipe to make it a hearty dish that is great to share with others for an appetizer or dinner.
• ‍Mozzarella – Great melting cheese for a golden top.
• ‍Parmesan – Adds some sharpness that pairs great with the tomatoes.
• ‍Bread! – The best for dipping.

See recipe for quantities.

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Step by Step Instructions

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This is an easy and hearty recipe which comes together in just a little over an hour!

STEP 1: Preheat the oven. Preheat oven to 425 degrees.

STEP 2: Start the confit base. 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.

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STEP 3: Finish the confit. 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.

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STEP 4: Add in the beans. Stir in the basil and white beans.

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STEP 5: Bake. 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.

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Tips for Making this Cheesy White Bean Tomato Bake

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• Cook the confit over low heat and stir frequently to ensure the tomatoes slowly break down.
• I recommend using the Cloud 9® Bite-Sized Fruity Tomatoes as they are the perfect size for breaking down easily in the confit while also leaving some texture.
• If the cheese is melted but not quite golden yet, you can switch the broiler on and watch closely for 1-2 minutes!

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FAQs for this Cheesy White Bean Tomato Bake

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When is this recipe best served?
This tomato bake would be perfect for a shared appetizer with a group or a splitable full meal served with some bread and maybe a side salad.

Do I need to use fresh tomatoes?
For this confit fresh tomatoes are necessary and because they’re cooked down it is ideal if you’re craving tomatoes any time of year!

Can I use different cheeses for topping?
Fontina could be substituted for the mozzarella and romano for the parmesan if needed.

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Storing and Freezing

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This recipe is best served right away but can be stored in the fridge for 2-3 days and reheated prior to serving.

I don't recommend freezing this recipe.