Roasted Tomatoes w Lemony Butter Beans

+ seasoned yogurt

I love the combination of yogurt and roasted cherry tomatoes. The savoriness of a tomato once it’s slightly roasted is unlike anything else—the acidity drops, the sweetness emerges, and it creates an umami bomb in your mouth. Along with some olive oil, salt, and garlic, you’ve got yourself a perfect start to a meal.

I like to use butter beans for this recipe, something bigger and heartier. A great northern bean or gigante bean would also work—a white, creamy bean will soak up all the tomato juices perfectly.