Roasted tomatoes and butterbeans

Ingredients

5 large tomatoes, halved

One head garlic, top cut off to expose the cloves

2 red peppers, roughly chopped into large segments

1/2 a stock cube in 150ml water

1/2 a white onion, finely chopped

Olive oil

Salt

Pepper

2 x 240g cooked butterbeans, drained and rinsed

To serve: balsamic vinegar, cream, fresh basil, crusty sourdough bread

Directions

Pre heat oven to 200c

Roast the garlic, tomatoes and red peppers for 20 mins until lightly charring. When done, allow to cool, then peel the skins off the red pepper, and blend the flesh with the garlic, tomatoes, and stock. Season to taste.

Fry off the onion on a gentle heat for 10 mins with a pinch of salt. Add the blended sauce, beans, and serve with a drizzle of olive oil, cream, balsamic, red pepper, cracked black pepper and fresh basil.