Cherry tomatoes anchor a summertime stew

Stew isn't only for winter meals.

A meatless stew, featuring roasted cherry tomatoes, is just the ticket for summertime. The white beans give the stew heft, and the onion, garlic and fresh herbs provide the flavor base. (Note: I typically cook with low-sodium cannellini beans, but use your favorite type.)

Note: I adapted this freely from a New York Times recipe, which for one thing didn't have nearly enough tomatoes in it. Consider it Sacramento'd.

This stew is delicious right after cooking, but like other stews, it gains flavor from sitting in the fridge overnight. Gently warm it up on the stove before garnishing and serving. Accompanied by sliced ciabatta or other favorite artisan bread plus a chilled white wine, it's an excellent late summer meal.

Roasted cherry tomato stew

Serves 4 to 6

Ingredients:

2 pounds (7 to 8 cups) cherry tomatoes (any size; larger ones can be halved)

5 tablespoons olive oil, divided, plus more for drizzling

1 tablespoon fresh thyme leaves or chopped fresh oregano leaves, or a combination

Salt and freshly ground black pepper

1 medium yellow onion, chopped

3 to 5 cloves garlic, thinly sliced or minced

1/2 teaspoon red pepper flakes

Two 15-ounce cans white beans, such as cannellini or Great Northern (don't drain -- see instructions)

2 tablespoons white wine

1 tablespoon tomato paste

1/2 cup or more vegetable or chicken broth

2 to 3 cups chopped greens, such as baby spinach or chard leaves, optional

For garnish (optional):

1/2 cup chopped fresh parsley

Zest from 1 large lemon

Instructions:

Heat oven to 425 degrees. Place the tomatoes in a roasting pan, pour 3 tablespoons olive oil over them, then sprinkle in the thyme and/or oregano. Add salt and freshly ground pepper, and gently toss the tomatoes so that they are well-covered in the oil.

Roast the tomatoes until they collapse and start to brown around the edges, 20 to 25 minutes.

Meanwhile, in a Dutch oven or deep skillet, heat 2 tablespoons oil over medium heat. Add the chopped onion and a pinch of salt, and sauté for a few minutes until the onion starts to soften. Add the garlic and the red pepper flakes, and cook, stirring, another 5 minutes.

Stir in one can of beans, including the liquid in the can. With the second can, drain off about half the liquid, but then add the rest along with the beans to the onion mixture as well. Gently mash about a fourth of the beans against the side of the pot to help thicken the broth. Stir in the white wine and tomato paste.

The roasted tomatoes, along with any accumulated juices, now can be added to the mixture on the stove. Stir well. If the stew seems thick, add enough vegetable or chicken broth to thin it. Taste, and adjust the seasoning with salt and pepper.

If using the chopped greens, now is the time to stir them in. (Note: If the stew is going to be refrigerated for awhile, wait to add the greens until it is reheated.)

Continue to simmer until the greens wilt and the flavors blend. 

If desired, for garnish, in a small bowl stir together the chopped parsley and lemon zest.

Serve stew in shallow bowls, garnishing with the parsley-zest blend and a drizzle of olive oil.