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Roasted Tomatoes with White Beans
  • 5 tbsp good olive oil, divided
  • 1 lb ripe cherry tomatoes, halved
  • 6 cloves garlic, peeled & halved
  • 1 small shallot, sliced
  • Sea salt and freshly cracked pepper, to taste
  • Crushed red pepper flakes, to taste
  • 1 (15 oz) can of white cannellini beans, drained & rinsed
  • ¼ cup fresh basil leaves, sliced
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