Grape tomatoes roast low and slow until deeply caramelized while white beans pressure-cook with sizzling garlic, rosemary, and oregano, the two coming together in one rustic, herb-perfumed dish.
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Preheat oven to 200°F. Toss grape tomatoes in bowl with 2 tablespoons olive oil. Spread tomatoes on parchment-lined sheet tray and until well caramelized, an hour or more. Set aside.
While tomatoes are , heat remaining 3 tablespoons olive oil over medium flame in pressure cooker. Add garlic. The moment garlic sizzles, add rosemary and oregano and stir. Add white beans, salt, and water.
Secure lid to pressure cooker, bring cooker up to pressure, lower heat, and cook beans for 25 minutes .
Bring down pressure by running cold water on lid of cooker. Drain beans, transfer to bowl and add tomatoes. Season with additional salt and pepper, as needed.
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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