6 x tomatoes
2 tablespoon olive oil
2 x sprigs fresh rosemary, leaves removed from stalks
salt and pepper
1 x red onion, diced
1 x clove garlic, finely chopped
1 x green chili, finely chopped
1 x red chili, finely chopped
1 x 425g can red kidney beans, drained and rinsed
1 x 425g can cannellini beans, drained and rinsed
2 x cups tomato passata
Pre-heat the oven to 150C. Slice the tomatoes in half and place on a baking tray lined with baking paper. Drizzle with 1 tablespoon of the olive oil. Sprinkle over rosemary and season with salt and pepper. Roast in the oven for three hours.
Heat 1 tablespoon of olive oil in a saucepan over medium heat. Fry the onion, garlic and both chillies until fragrant. Add tomatoes and any roasting juices. Simmer for 2-3 minutes, breaking up the tomatoes with a wooden spoon. Add the beans and tomato passata, mixing to combine. Simmer for half to one hour depending on the time you have available.
*If you are short on time you can substitute the roasted tomatoes with a 425g tin of crushed tomatoes however you may need less tomato passata as the tinned variety tend to have a lot more liquid than these roasted tomatoes.
