Quarter the tomatoes and toss in a high sided oven proof dish with the olive oil, whole garlic cloves, a good pinch of salt and black pepper.
Roast for 50-60 minutes until very soft and juicy. Squeeze the garlic flesh into the juices and discard the skins.
Spoon the beans onto a large plate or platter. Top with the roasted tomatoes and their juices. Scatter over the basil leaves and finish with big twists of black pepper.
HUGE thanks to the legend that is Florence Blair who let us share this #beanspo on our website for all you champs to enjoy. Florence is an incredible recipe developer + food stylist assistant, check out her work here.
