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roasted tomatoes and cipollini
- 1 pound cipollini onions
- 1 pound small Roma or large cherry tomatoes
- 1/4 cup olive oil
- Coarse salt
- 4 slices of country or ciabatta bread, one-inch thick
- 1 15-ounce can of white beans, drained and rinsed or 1 1/2 cups cooked beans of your choice
- Garlic clove (optional)
- Few fresh basil leaves, slivered
Directions:View on Smitten Kitchen
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