Garlicky Roasted Tomato & White Beans

6-8 cocktail tomatoes (cocktail tomatoes are larger than cherry tomatoes but smaller than normal tomatoes. You can find them at any grocery store!)

¾ cup olive oil

4 cloves of garlic

1 teaspoon salt

2 cups cooked or drained canned white beans

2 cups chicken broth is using canned beans and 1 cup bean broth if using fresh.

1 whole lemon peeled and cut into small pieces

Lemon zest ( zest the lemon before peeling)

½ cup parmesan cheese

4-6 anchovies

Toast for dipping

Heat oven to 400º. In a baking dish, add the tomatoes, olive oil, garlic cloves and salt.
Roast the tomatoes for 35-40 minutes then allow them to cool for 10 minutes.
Place a large saucepan or a Le Creuset on medium high heat. Add 2 tablespoons of the olive oil from the tomatoes and the 4 cloves of garlic.
Using a wooden spoon, smash the garlic into the pan. Then add in the anchovies and crush them using the wooden spoon. They should gently melt into the olive oil.
Once anchovies have incorporated into the olive oil, add the roasted tomatoes. Crush the tomatoes.
Next add in the white beans, broth, the whole lemon and half of the parmesan cheese. Stir together and then place back into the oven at 350º for 20 minutes.
Pull the beans out of the oven and top with the remaining Parmesan cheese and lemon zest.
Serve with crispy bread for dipping.