Coratina Olive Oil Roasted Tomatoes & White Beans

Roasted cherry tomatoes and white beans with basil and olive oil in a ceramic bowl

Coratina olive oil roasted tomatoes turn a few pantry staples into a warm, satisfying white bean dish. Cherry tomatoes roast until their juices mingle with garlic and Stock Family Orchard’s peppery Coratina extra virgin olive oil; white beans soak up the pan juices; basil and lemon brighten the finish. Our Coratina is estate-grown in Newcastle, California, so this recipe lets its bold flavor lead without hiding it under a heavy sauce.

At a glance

Serves: 4 as a light main or 6 as a side · Prep: 10 minutes · Cook: 25–30 minutes · Total: about 40 minutes · Difficulty: easy.

Why Coratina olive oil works with roasted tomatoes

Coratina has a robust, grassy profile and a peppery finish. Tomatoes become sweeter in the oven, while garlic and beans give the dish a savory base. Using some oil for roasting and a smaller final drizzle gives you both a glossy sauce and the fresh aroma of the oil at the table. Learn more about the orchard’s Newcastle growing story and browse our other olive oil recipes if you want another way to cook with the bottle.

Ingredients for Coratina olive oil roasted tomatoes and white beans

2 pints cherry tomatoes, rinsed and dried
4 garlic cloves, peeled and lightly crushed
3 tablespoons Stock Family Orchard Coratina extra virgin olive oil, divided, plus more to finish
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 tablespoon fresh lemon juice
1/3 cup torn fresh basil leaves
Optional: toasted sourdough, grated Parmesan, or red pepper flakes for serving

Coratina olive oil bottle with tomatoes, white beans, garlic, lemon and basil ingredients — Gather tomatoes, white beans, garlic, lemon, basil and Coratina before roasting.

How to make roasted tomatoes and white beans

Heat the oven. Preheat to 400°F. Use a baking dish large enough to hold the tomatoes in one layer so they roast instead of steam.
Season the tomatoes. Add tomatoes and garlic to the dish. Toss with 2 tablespoons Coratina olive oil, salt, and black pepper. Spread evenly.

Coat the tomatoes and garlic lightly before roasting; save a little oil for the finish.
Roast. Roast for 20–25 minutes, until the tomatoes blister and some burst. Oven timing varies; look for wrinkled skins and bubbling juices rather than a fixed minute mark.

Roast until tomatoes blister and their juices bubble.
Add the beans. Gently fold in the drained white beans and the remaining tablespoon of oil. Return to the oven for 5 minutes, just until the beans are hot. Do not mash all the beans; a little texture makes the dish satisfying.

Fold in white beans and return the dish to the oven until hot.
Finish and serve. Remove the dish, stir in lemon juice, taste for salt, and scatter over basil. Finish each bowl with a small drizzle of Coratina. Serve warm with toasted bread if desired.

Tips for Coratina olive oil roasted tomatoes

Dry the tomatoes after washing so the surface can blister. A shallow ceramic or metal dish works well; if the tomatoes are crowded, use two dishes. Rinse canned beans thoroughly to keep the sauce bright rather than starchy. Add the lemon and basil after roasting so they stay fresh. For a thicker sauce, press a few hot beans against the side of the dish and stir them back into the tomato juices.

If you like a stronger peppery finish, add Coratina at the table. If you want to compare olive oil styles, our Mediterranean orzo salad shows how the gentler Taggiasca Kalamata blend works in a chilled recipe, while the Coratina product page explains its tasting notes and storage guidance.

Stock Family Orchard Coratina extra virgin olive oil bottle grown in Newcastle California — The Coratina bottle used for roasting and finishing this recipe.

Easy variations

For a fuller meal, spoon the beans over cooked farro or serve with a green salad. Add a pinch of red pepper flakes before roasting for gentle heat. If basil is unavailable, use chopped flat-leaf parsley at the end. A small handful of baby spinach can be folded in with the hot beans until wilted. Keep the tomato, bean, and oil balance intact so Coratina remains noticeable.

Storage and make-ahead

Let leftovers cool, then refrigerate promptly in a shallow airtight container. FoodSafety.gov advises refrigerating leftovers within two hours and eating them within three to four days. Reheat gently until hot and add fresh basil and a new drizzle of oil after reheating. You can roast the tomatoes a day ahead, but the final herbs are best added just before serving.