Ribbed tomato slices bake over beans beneath a crisp Parmesan crumb.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 600 g Costoluto Genovese tomatoes, sliced
- 2 cans white beans, 540 ml each, drained
- 60 g breadcrumbs
- 40 g Parmesan, grated
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried thyme
- 1/4 tsp salt
Method
- Heat oven to 200°C / 400°F. Mix beans, garlic, thyme and 1 tbsp oil in a 2-litre baking dish.
- Layer tomatoes over beans and sprinkle with salt.
- Mix crumbs, Parmesan and remaining oil; scatter on top. Bake 25–30 minutes until bubbling and golden.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Costoluto Genovese Tomato
Grow another ingredient
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
