As far as sides go, there may not be an easier dish than these Burst Tomatoes and White Beans. Spread cherry tomatoes, cannellini beans, garlic, salt, and thyme on a baking sheet, drizzle with olive oil, and bake. It really is that easy!
Preheat the oven to 350 degrees F. Line a 10x15 inch baking sheet with parchment paper.
Spread the beans, tomatoes, and garlic slices evenly on the baking sheet. Tuck in the sprigs of thyme.
Drizzle the extra virgin olive oil over everything. Sprinkle with the sea salt.
Bake for 15 minutes. Then, give everything a stir. Use a spatula to gently press down on the tomatoes to help them burst. *(see notes)
Bake for another 15 minutes.
Remove the thyme sprigs and gently stir everything together bursting any tomatoes that are still whole.
Notes
Caution - the juices in the tomatoes are hot and can shoot out when pressed on. Angle the spatula to press the tomatoes away from you so that if any juices burst out they go away from you.
If the tomatoes resist when you press on them that's fine. Just leave them whole for the second half of roasting.