White Bean Tomato Bake
This White Bean Tomato Bake is loaded with white beans, summer tomatoes, and plenty of cheese. It’s packed with flavor, and great for dipping or served as a side dish. Each bite transports you to the Tuscan countryside, and the best part is how easy it is to make!
I love summer tomatoes, and this easy tomato bake is always a party favorite. It’s loaded with some of my favorite flavors: tomatoes, white beans, Parmesan and Mozzarella cheese. The fresh basil really gives it a boost, and it’s perfect served with toasted baguette slices.
White Bean Tomato Bake
What is a tomato bake? A tomato bake or casserole is a recipe that uses up end-of-the-summer tomatoes–baked in a casserole dish. Usually it involves more veggies, cheese, beans, or even a protein. For this recipe, we’ve added layers of beans and cheese, which after baked, it comes out of the oven nice and cheesy!
Read more: White Bean Tomato Bake
White beans (either Cannellini and Great Northern) are the star of this dish. Not only are they packed with nutrition and fiber, but by using canned beans, you don’t have to worry about cooking them first.
You can make this recipe for a great appetizer, or set it out as a main dish or side dish. Of course it’s vegetarian, and the flavors just keep getting better the longer it sits. The best part is diving in with a crusty piece of bread, cracker, or toast.
I like to serve this dish for potlucks and gatherings, and it’s often requested on game day.
Why I love this recipe
- It makes a great appetizer for dipping, or a delicious side dish with a meal.
- Mix up the flavors! You can add all your favorite ingredients to customize this dish. See my suggestions below.
- It’s best served with a fresh baguette sliced and ready for dipping (or just tear off pieces)!
Gather these ingredients
- Canned white Northern beans – Also called cannellini beans. You’ll need 2-5 15-ounce cans, rinsed and drained.
- Olive oil
- Shallot and garlic
- Crushed red pepper
- Cherry tomatoes – you’ll need one pound
- Fresh basil
- kosher salt
- black pepper
- Mozzarella cheese, shredded
- Parmesan, shredded
- Bread for serving (we use toasted baguette)
How to make the best White Bean Tomato Bake
- Preheat the oven to 400 degrees.
- Heat olive oil in an ovenproof skillet over medium heat.
- Add the shallot and sauté until softened, then reduce heat and add garlic and crushed red pepper, sautéing until fragrant.
- Add the tomatoes and 2 Tbsp basil, season with salt and pepper, and cook over medium heat.
- Add in the remaining basil and the drained white beans. TIP: You do not have to rinse the beans, just make sure they are drained.
- Top with both cheeses.
- Bake for 15-20 minutes until the cheese is golden & it’s hot and bubbly.
- Top with additional basil or small tomatoes if desired.
- Serve with toasted baguette, dipping it into the beans.
- Dip and enjoy!
Tips & substitutions
- Use either Cannellini beans or Great White Northern Beans. TIP: You do not have to rinse the beans, just make sure they are drained.
- Consider adding 1 pound of salami cut into strips, 1 pound of provolone cheese cut into strips, 5.75 ounces of Spanish olives or 16 ounces of mini mozzarella cheese balls to make this a more meaty, protein-packed dip.
- Swap out the basil for other fresh herbs.
- Add chopped chicken!
- You can serve this as a dip (with bread) or as a white bean side dish.
- This dip feeds about 8 but you can divide the recipe in half to make a smaller amount or double it to feed a crowd.
Serving suggestions
Wondering what to serve with this White Bean Tomato Bake? You could serve this as a side dish at dinner. Cheesy Spaghetti and something green. Or just dig in and spoon/spread it over any carb of your choice–like baguette, Triscuit crackers, any chips. So good!
Storage
Keep any leftovers in an airtight container in the fridge for 2-3 days. Mash the beans and spread on a tortilla for a wrap the next day!
Check out these awesome hot cheesy recipes while you’re here
Get the Recipe:
White Bean Tomato Bake
Ingredients
- ¼ cup olive oil
- 1 shallot halved and thinly sliced
- 4 cloves garlic sliced
- ¼ teaspoon crushed red pepper
- 1 pound cherry tomatoes plus additional for topping
- 4 tablespoon basil fresh, plus additional for topping, ribboned & divided
- kosher salt
- black pepper
- 2 15 ounce cans white beans
- 1 ¾ cups mozzarella shredded
- ¼ cup parmesan shredded
- bread for serving, we use toasted baguette
Instructions
- Preheat the oven to 400 degrees.
- Heat olive oil in an ovenproof skillet over medium heat. Add the shallot and sauté until softened, then reduce heat and add garlic and crushed red pepper, sautéing until fragrant.
- Add the tomatoes and 2 Tbsp basil, season with salt and pepper, and cook for 5-10 minutes over medium heat. Reduce heat and continue cooking for 30 minutes, stirring frequently.
- Add in the remaining 2 Tbsp basil and the drained white beans. TIP: You do not have to rinse the beans, just make sure they are drained.
- Top with both cheeses, then bake for 15-20 minutes until the cheese is golden & it’s hot and bubbly. Top with additional basil or small tomatoes if desired.
- Serve with toasted baguette, dipping it into the beans. Also optional to serve with Triscuit crackers, or mash the beans and spread onto tortillas for the best wrap for lunch.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
