Roasted Tomatoes With White Beans

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5 tablespoons olive oil, divided

1 pound (455 grams) very ripe cherry tomatoes, halved

6 small garlic cloves, peeled

Kosher salt and freshly ground pepper or red pepper flakes to taste

1 15-ounce can cannellini or other white bean, drained and rinsed

¼ cup thinly sliced fresh basil leaves, loosely packed

Heat your oven to 400°F.
Pour 2 tablespoons of the olive oil in the bottom of a 13-by-9-inch baking dish.
Arrange the tomatoes in the dish, cut side up.
Nestle garlic cloves around the dish.
Drizzle with another 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon kosher salt and many grinds of black pepper.
Roast the tomatoes for 20 minutes, until everything is bubbly and juicy.
Remove from the oven to a trivet or cooling rack and use a fork to lightly mash the tomatoes and garlic.
Add drained beans and more salt and pepper if needed and stir to combine.
Return to the oven for 5 minutes.
Drizzle with remaining 1 tablespoon olive oil, scatter with basil, and eat right away, either as is or ladled over crostini.