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Olive-Oil-Roasted Tomatoes and Fennel with White Beans


Olive-Oil-Roasted Tomatoes and Fennel with White Beans Recipe

Ingredients:
  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained
Directions:
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Rank

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