White Beans with Roasted Tomatoes
Ingredients
- 1 lb dried cannellini beans (2 cups), picked over and rinsed
- 1 lb cipolline* or small boiling onions (left unpeeled)
- 1 1/2 teaspoons salt (preferably sea salt), or to taste
- 2 lb large tomatoes, cored and halved crosswise
- 1 lb cherry tomatoes (preferably mixed colors; 4 cups)
- 1 teaspoon salt (preferably sea salt)
- 1 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- 1/4 cup torn fresh basil leaves
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