Jammy Tomatoes and Butter Bean Bake

tomatoes, feta, and beans
Prep Time: 
50 minutes prep time
Number of Servings: 
4 servings
Recipe Source: 
A Generous Meal by Christine Flynn ($32, Penguin Random House, 2023)


  • 4 vine-ripened or Roma tomatoes, chopped
  • 2 cups grape tomatoes, halved
  • 1 jar (10 oz) roasted red bell peppers, strained and chopped
  • 12 loaf stale bread, torn into chunks
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 celery heart, thinly sliced, leaves set aside
  • 2 Tbsp extra-virgin olive oil, more for drizzling
  • 2 tsp sherry vinegar
  • Salt and cracked black pepper, to taste
  • Pinch of granulated sugar, to taste
  • 4 oz Macedonian feta, broken into bite-size chunks
  • 1 can (14 oz) butter beans, drained and rinsed


  1. Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, place vine and grape tomatoes, bell peppers, bread, shallot, garlic, and celery heart. Add oil, vinegar, salt and pepper, and sugar (if using). Toss to combine. Let marinate for 15 to 20 minutes, stirring occasionally to distribute juices.
  3. Spread vegetable mixture out on prepared baking sheet. Bake for 10 to 15 minutes, until vine tomatoes have softened and grape tomatoes have gone jammy. Scatter feta evenly overtop and switch oven to broil. Broil for 3 to 5 minutes, until cheese has softened. Let cool for 2 to 3 minutes. Top with butter beans, celery leaves, and another drizzle of oil. Serve immediately.
  4. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Info: 
417 Calories, 19 g Protein, 25 mg Cholesterol, 53 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 12 g Fiber, 16 g Total fat (6 g sat), 784 mg Sodium, ★★★★★ Vitamin B6, Vitamin C, Phosphorus, ★★★★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), ★★★ Vitamin B3 (niacin), Vitamin E, Vitamin K, Folate, Iron, Magnesium, ★★ Vitamin A, Vitamin B12, Calcium, Potassium, Zinc


Christine Flynn

Christine Flynn is a celebrated writer, food stylist, and photographer. She is currently Executive Chef and Partner of iQ Food Co. in Toronto's financial District, and proprietor of The Good Earth Winery and a partner at The Good Earth Farm in Ontario.

A veteran of the hospitality industry, Christine's cuisine celebrates passion for food and learning. In 2015, Christine created the satirical instagram account "Chef Jacques La Merde" which scored over 128k followers in just under a year. She appeared as a guest judge on Top Chef Season 13.