Mexican White Bean & Roasted Tomato Salad

• 1 large red onion, cut into 3/4 inch chunks
• 2 1/2 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 14 firm roma tomatoes, cut in half lengthwise
• salt
• 3 (15 ounce) cans canned cannellini (white beans)
• 2 tablespoons fresh thyme, chopped (fresh is best) or 2 teaspoons dried thyme (fresh is best)
• 2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
• pepper

1. Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
2. Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
3. Heat oven to 475u0b0F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
4. Switch positions of the pans halfway through the baking.
5. Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
6. Strain the beans over a bowl and reserve the liquid.
7. Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
8. Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
9. Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
10. Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
11. Serve warm or at room temperature.
12. Drizzle the balsamic vinegar over the salad and then serve.

red onion, olive oil, balsamic vinegar, roma tomatoes, salt, cannellini, fresh thyme, fresh basil, pepper

Taken from www.food.com/recipe/mexican-white-bean-roasted-tomato-salad-27036 (may not work)