Roast tomatoes, butter beans and gochujang
Description: A deep, fruity warmth here from the marriage of cumin and gochujang. The onions need a long, slow cooking to reveal their sweetness. A little patience will be rewarded.
Ingredients
- 8.0 large tomatoes
- 3.0tbsp olive oil
- 2.0 onions
- 3.0tbsp olive oil
- 3.0cloves of garlic
- 350.0g tomatoes
- 2.0tsp yellow mustard seeds
- 2.0tsp cumin seeds
- 2.0tbsp gochujang
- 650.0g tinned or bottled butter beans or cannellini if you prefer
Instructions
- Preheat the oven to 220C/gas mark 8.
- Put the tomatoes in a roasting tin, just touching, and trickle over the olive oil. Season with salt and a grinding of black pepper.
- Bake for 40 minutes or until the tomato skins have browned on their shoulders and there is a generous layer of juices in the bottom of the tin.
- While the tomatoes cook, get on with the sauce: peel and chop the onions.
- Warm the oil in a wide saucepan, add the onions and let them cook for about 20 minutes, stirring regularly, so they are soft, translucent and honey-coloured.
- Peel and thinly slice the garlic and stir into the onions. Roughly chop the tomatoes. Stir the mustard seeds and cumin into the onions, letting them cook for 5 minutes until warm and fragrant, then add the tomatoes. Leave to simmer for 10 minutes, crushing the tomatoes with a fork or wooden spoon as they start to soften, so their juices run.
- Stir in the gochujang, then the butter beans and about 100ml of their bottling or canning liquor. Leave to simmer for 5 minutes. When the tomatoes are ready, carefully pour about 250ml (a couple of ladles) of the tomato juices in the roasting tin into the beans (enough to give a thick, soupy consistency).
- Serve the butter bean sauce with the roast tomatoes.