ProvençAlMedium · Warm
Slow-Roasted Tomato and White Bean Dip
A velvety Provençal dip where slow-roasted garden tomatoes meld with creamy white beans, scented with thyme and brightened with lemon. Patient roasting coaxes out every drop of summery sweetness.
Prep
15 min
Cook
1h 15m
Rest
10 min
Total
1h 40m
Method
Slow-Roasting the Tomatoes
1
Preheat oven to 160°C (325°F). Place tomato halves cut-side up in a single layer in a baking dish.
2
3
Slide into the oven and roast slowly for 1 hour and 15 minutes, until the tomatoes are deeply caramelized, collapsed, and fragrant. The edges should turn jammy and golden.
Building the Bean Base
5
6
Stir in the white beans and heat through, mashing roughly with the back of a wooden spoon to create a coarse, creamy base.
7
Add the roasted tomatoes and all their juices, the squeezed roasted garlic, and the lemon juice. Stir together and let everything mingle over low heat for 5 minutes.
Blending to Velvet
8
Transfer the warm bean and tomato mixture to a food processor or blender. Pulse several times, then blend until smooth and velvety, scraping down the sides as needed.
Finishing and Serving
10
Spoon the dip into a shallow earthenware bowl. Drizzle with olive oil and tumble fresh basil leaves over the surface.
11
Grind a touch of black pepper over the top. Serve warm with crusty bread for dipping, or let cool to room temperature.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -9
Calories
367
per serving
Source of protein · 17gSource of fibre · 5gLow sugar · 3gLow saturated fat · 2g
Protein
17g
Carbs
45g
Fat
14g
Sat. fat
2g
Fiber
5g
Sugar
3g
Sodium
414mg
VeganGluten FreeDairy FreeMediterraneanHeart HealthyAnti InflammatoryDiabetes FriendlyWeight ManagementHigh FiberPlant ForwardLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
ACarbonAEU all-round· both agree
Water
0.5m³
Runoff
0.03g P
Ripe tomatoes, halved drives 47% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
4
Salty
3
Sour
1
Bitter
2
Spicy
Textures
VelvetySilkyTender
Aromas
HerbalSmokyGarlickyEarthy
Kitchen Equipment
Primary Tool
Baking DishCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
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Cross Contamination
Thoroughly clean food processor or blender between uses. If serving at a gathering, use dedicated serving utensils for the dip to prevent cross-contamination from other foods.
Handling
Squeeze roasted garlic from papery skins only after cooling slightly to avoid burns. When blending hot mixtures, allow steam to escape and blend in pulses to prevent pressure buildup.
Storage
Refrigerate leftover dip within 2 hours in an airtight container. The bean-based dip is perishable and should be consumed within 3-4 days.
Shelf Life
Consume the prepared dip within 3-4 days when refrigerated. Discard if left at room temperature for more than 2 hours, especially in warm conditions.
High Risk Population
Ensure all garlic is fully cooked before serving to immunocompromised individuals. Raw or undercooked garlic poses a higher bacterial risk for vulnerable populations.
Allergen Warning
While no major allergens are present in this recipe, some commercial olive oils may contain sulfite preservatives. Verify ingredient labels if sulfite sensitivity is a concern.
Pro Tips
Technique
The secret is patience, mon ami — those tomatoes must nearly forget themselves in the oven. When the edges turn jammy and dark, when your kitchen smells like a Provençal August, then you know they are ready.
Substitution
If you cannot find fresh white beans, good canned cannellini or flageolet beans work beautifully here. Just be sure to drain and rinse them well.
Time Saver
Make the roasted tomatoes a day ahead and keep them in their oil — they only improve overnight, and on the day you need only warm and blend.
Storage
This dip keeps beautifully in a jar for three days in the refrigerator, the flavors deepening like a good friendship.
From the chef
The secret to this dip is patience: ripe tomatoes roasted at a low, steady heat for over an hour until they collapse into jammy, caramelized pools, their sweetness concentrated and deep. Those slow-roasted tomatoes — along with every drop of their golden pan juices — go into white beans that have been warmed and roughly crushed in olive oil, then everything is blended together until velvety and smooth. A squeeze of lemon lifts it at the end. Finished with a drizzle of good oil and torn basil, it is the kind of thing you want to eat with crusty bread while it is still warm from the pot.
TagsVegetarianSlow RoastedMediterranean DietPlant BasedGluten FreeNo KneadSummerBeans
Source: generated · June 10, 2026