Roasted Tomato and Garbonzo Beans

Prep Time: 5 min
Cook Time: 1 hr
Total Time: 1 hr 5 min
Servings: 4
  • 6 plum tomatoes, quartered
  • 1/2 cup fresh basil, thinly sliced
  • 2 cloves garlic, sliced
  • 1 tsp crushed red pepper flakes
  • 4 oz Filippo Berio Olive Oil
  • 4 oz tomato juice
  • 1 can garbanzo beans, drained and rinsed
  • 4 oz Parmesan cheese, grated
      • Preheat oven to 275ºF. In large bowl, toss together tomatoes, basil, garlic, red pepper flakes and 2 tbsp olive oil. Transfer to foil-lined baking sheet, arranging tomatoes with skin side down. Roast in oven for 1 hour.
      • Meanwhile, in small saucepan, combine remaining olive oil with tomato juice. Bring to boil; simmer briefly for 1 to 2 minutes. Set aside; keep warm.
      • Remove tomatoes from oven and transfer to large bowl. Add garbanzo beans and Parmesan; toss to combine. Drizzle with tomato juice mixture.


      Recipe provided by Joseph Ciminera



    Salads & Bowls

    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine: Italian

    Product: Olive Oil

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