Ingredients
- 1kg tomatoes
- 2 tablespoons vegetable, olive or coconut oil
- 1 400ml tin of coconut milk, preferably full fat
- 1 teaspoon nigella seeds
- 4 garlic cloves, skin left on
- 1/2-1 teaspoon chilli flakes, to taste
- 2 400g tins of butter beans, drained
- salt, to taste
Can substitute tinned cannellini beans or gungo peas for tinned butter beans, and black mustard seeds or cumin seeds for nigella seeds. See recipe for variations.
- Preheat the oven to 200°C/fan 180°C/gas mark 6. Get out a large, high-sided roasting tin, at least 22 x 33cm.
- While the oven heats, halve the tomatoes from top to tail.
- Drizzle the oil into your roasting tin. Sprinkle the cut side of the tomatoes with plenty of salt (I start with about 1/2 teaspoon but often use more – the tomatoes really benefit from it) and arrange them in the oil with the cut edges facing down. Tuck the garlic cloves into the spaces between the tomatoes and scatter over the nigella seeds and the chilli flakes. Roast for 30 minutes in the pre-heated oven.
- After 30 minutes, gently turn the tomatoes so that the cut sides are now facing up. Remove the roasted garlic cloves, take off their skins and crush the soft flesh into the coconut milk. Pour the garlicky coconut milk mixture all over the top of the tomatoes, then mix in the butter beans and return the tin to the oven for a further 30 minutes. Check the seasoning, then service with rice.
We made this recipe from Ruby Tandoh’s amazing book “Cook as you are”. It’s a book that helps people cook whatever mood they are in! It’s very culturally aware and caters for all budgets.
