Rustic Roasted Tomato and White Bean Bake with Garlic Breadcrumbs

Why You’ll Love This Recipe

• All the comfort of a cheesy casserole, but centered on tomatoes, beans, and olive oil for a lighter, Mediterranean feel.
• Uses simple pantry staples and fresh produce you can find at any grocery store.
• The garlicky breadcrumb topping bakes into a crisp, golden crust over a saucy, bubbly tomato and white bean base.
• Easy to adapt: make it vegetarian, vegan, or extra-cheesy depending on your taste.

Grocery List

• Produce: Cherry or grape tomatoes, 1 small red onion, 1 head garlic, 1 lemon, fresh basil and/or flat-leaf parsley.
• Dairy: Parmesan cheese (or Pecorino Romano), optional for topping.
• Pantry: Extra-virgin olive oil, 2 cans cannellini beans, 1 can diced tomatoes, panko or coarse breadcrumbs, low-sodium vegetable broth, balsamic vinegar, dried oregano, dried thyme, red pepper flakes, kosher salt, black pepper, sugar or honey (optional).

Full Ingredients

Tomato and White Bean Base

• 2 pints cherry or grape tomatoes (about 4 cups), left whole
• 1 small red onion, thinly sliced (about 1 cup)
• 6 cloves garlic, minced
• 2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
• 1 can (14.5 oz / 410 g) diced tomatoes, with juices
• 1/4 cup extra-virgin olive oil, divided (2 tbsp for base, 2 tbsp for topping)
• 1/2 cup low-sodium vegetable broth (or water)
• 1 tbsp balsamic vinegar
• 1 tsp sugar or honey (optional, to balance acidity)
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (or to taste)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)

Garlic Breadcrumb Topping

• 1 cup panko breadcrumbs (or coarse fresh breadcrumbs)
• 2 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely grated Parmesan cheese (optional for a richer crust)
• 1 tsp finely grated lemon zest
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To Finish and Serve

• 1/4 cup chopped fresh basil leaves
• 2 tbsp chopped fresh flat-leaf parsley
• Extra-virgin olive oil, for drizzling (optional)
• Crusty bread or a simple green salad, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the baking dish

Set your oven to 400°F (200°C) with a rack in the center. Lightly grease a 2-quart (about 2 L) baking dish with a thin film of olive oil. A ceramic or glass casserole dish works well and will help you see the sauce bubbling up around the edges as it bakes.

Step 2: Build the tomato and white bean base

Add the cherry or grape tomatoes to the prepared baking dish. Scatter the sliced red onion and minced garlic (6 cloves) over the tomatoes. Add the drained and rinsed cannellini beans and the can of diced tomatoes with all their juices.

Pour in the vegetable broth and balsamic vinegar, then drizzle with 2 tablespoons of the olive oil. Sprinkle in the dried oregano, dried thyme, red pepper flakes, sugar or honey (if using), kosher salt, and black pepper. Gently stir everything together right in the baking dish until the beans, tomatoes, and seasonings are evenly combined and the tomatoes are nestled throughout.

Step 3: Roast until tomatoes burst and sauce thickens

Slide the baking dish into the preheated oven and roast, uncovered, for 20 minutes. During this time, the cherry tomatoes will begin to soften and burst, the onions will start to sweeten, and the sauce will become hot and lightly thickened. If your oven has hot spots, rotate the dish halfway through to ensure even cooking. When you open the oven after 20 minutes, you should see some tomatoes beginning to split and a gentle simmer around the edges.

Step 4: Prepare the garlicky breadcrumb topping

While the base roasts, make the topping. In a medium bowl, combine the panko breadcrumbs, remaining 2 cloves of minced garlic, 2 tablespoons olive oil, lemon zest, Parmesan cheese (if using), salt, and black pepper. Use a fork or your fingers to toss everything together until the breadcrumbs are evenly coated and feel slightly damp from the oil; this helps them toast evenly and turn deeply golden in the oven.

Step 5: Add the topping and continue baking

After the initial 20 minutes, carefully remove the baking dish from the oven and place it on a heatproof surface. Give the tomato and bean mixture a gentle stir to redistribute the tomatoes and beans and to combine any juices that have collected at the edges. Use a spoon or spatula to level the surface.

Sprinkle the prepared breadcrumb mixture evenly over the top, making sure to cover the tomato and bean layer all the way to the edges. Return the dish to the oven and bake for another 12–15 minutes, until the breadcrumbs are crisp and golden and the tomato-bean mixture is vigorously bubbling up around the sides.

Step 6: Broil briefly for extra color (optional)

If you would like an even deeper, more dramatic golden crust, switch the oven to broil on high. Broil the casserole for 1–2 minutes, watching very closely, until the breadcrumbs are a rich golden brown with a few deeper toasted spots. Do not walk away during this step; the topping can go from perfect to burnt quickly under the broiler.

Step 7: Rest, garnish, and serve

Remove the dish from the oven and let it rest for 5–10 minutes. This short rest allows the bubbling sauce to settle slightly and makes it easier to spoon out neat portions. Just before serving, sprinkle the top generously with the chopped basil and parsley. If you like, finish with a light drizzle of extra-virgin olive oil for extra shine and richness.

Serve the rustic roasted tomato and white bean bake warm, scooped into shallow bowls so you catch plenty of sauce and topping in each serving. It is excellent on its own as a hearty vegetarian main, or alongside crusty bread, buttered toast, or a simple green salad.

Pro Tips

• Use flavorful tomatoes: Sweet, ripe cherry or grape tomatoes will give you the best flavor and a beautiful, jammy texture once roasted.
• Dry the beans well: After rinsing the cannellini beans, let them drain thoroughly; excess water can dilute the sauce.
• Do not skimp on oil in the topping: The olive oil in the breadcrumb mixture is what helps it bake into a crisp, evenly golden crust instead of drying out.
• Taste and adjust seasoning: After the initial roast, taste a spoonful (careful, it is hot) and adjust salt, pepper, or red pepper flakes before adding the topping.
• Let it rest before serving: The bake will be very hot when it comes out; a brief rest gives the sauce time to thicken slightly so it is not soupy.

Variations

• Cheesier version: Sprinkle 1–1 1/2 cups shredded mozzarella or provolone over the tomato-bean mixture before adding the breadcrumbs. The cheese will melt into gooey pockets under the crisp topping.
• Vegan version: Omit the Parmesan in the topping, or replace it with 2–3 tablespoons of nutritional yeast for a savory, cheese-like flavor.
• Herby and briny twist: Add 2–3 tablespoons chopped Kalamata olives or capers and an extra handful of fresh herbs to the tomato-bean base for a more intense Mediterranean flavor.

Storage & Make-Ahead

Let leftovers cool completely, then cover the baking dish tightly or transfer to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave until hot, or rewarm the whole dish in a 350°F (175°C) oven for 15–20 minutes, loosely covered with foil. To restore some crispness to the topping, remove the foil for the last 5 minutes of reheating or briefly broil. For make-ahead, you can assemble the tomato and white bean base up to 24 hours in advance and refrigerate it, covered. Make the breadcrumb topping and store it in an airtight container at room temperature. When ready to bake, let the base sit at room temperature for 15–20 minutes, roast as directed, then add the topping and finish baking.

Nutrition (per serving)

Approximate values for 1 of 4 main-dish servings (with Parmesan in the topping): about 430 calories; 16 g protein; 55 g carbohydrates; 15 g dietary fiber; 16 g fat; 3 g saturated fat; 0 mg cholesterol; 720 mg sodium. Actual values will vary based on specific brands and whether you include cheese or additional garnishes.