Here's an easy Roast Tomato, Garlic, and White Bean Spread to make use of any left over in-season tomatoes you may have picked up this summer. Trust me, there's no way around it, dried beans are better than canned!
Place tomatoes and the entire head of garlic on a sheet pan. Drizzle with olive oil and spring with salt. Place in to a preheated 400°F oven and roast for 30-40 minutes. Allow to cool before working with the tomatoes and garlic.
Add 1 cup of dried Great northern Beans and 3 cups water to a heavy bottom pot with a tight fitting lid. Bring to a boil and simmer over low heat for 60-90 minutes. Stir occasionally.
When the beans are fork tender drain any excess liquid and mash the beans in the pot with a wooden spoon.
Roughly chop the tomatoes and add to a large mixing bowl with the mashed white beans.
Cut the root from the bottom of the garlic. Use the broad flat side of your knife to smush the roasted garlic out. Add roasted garlic paste and minced oregano to the bowl.
Gently combine all ingredients with a fork and season with salt and olive oil to taste.