Pasta with Slow Roasted Cherry Tomatoes, Great Northern Beans and Tuna

For the slow roasted tomatoes:
1 pint cherry or grape tomatoes
3 tablespoons olive oil
kosher salt & black pepper
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
3 garlic cloves, peeled and sliced in half
1 bay leaf
For the pasta:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons fresh parsley, finely chopped + additional for garnish
2 garlic cloves, peeled and finely minced
kosher salt and ground black pepper
2+ tablespoons olive oil (use reserved tomato roasting oil)
¼ red onion, diced (approximately ¼ cup)
1 can or pouch (15.5 ounces) organic Green Valley Great Northern Beans, drained and rinsed
16 ounces penne, preferably whole wheat
1 can (6 ounces) light chunk tuna packed in water

For the slow roasted tomatoes: Preheat oven to 350°F.
Pour 3 tablespoons of the olive oil in an 8”x 8” baking dish and spread to evenly coat the bottom of the pan.
Sprinkle the thyme and rosemary and a good pinch each of kosher salt and ground black pepper over the oil.
Add the tomatoes – pack them in tightly and swirl the pan to coat in oil.
Tuck the sliced garlic and bay leaves between the tomatoes.
Bake until tomatoes are soft, a little blistered with a bit of char and cooked throughout (a paring knife should pierce them easily), about 40–45 minutes.
Transfer the tomatoes and garlic to a separate bowl, reserving the remaining oil, discarding the bay leaf.
For the vinaigrette: Measure the reserved tomato roasting oil and add enough fresh olive oil to equal 6 tablespoons.
In a jar with a tight fitting lid, add the lemon juice, vinegar, parsley, garlic, salt and pepper. Cover and shake to combine.
Add the tomato oil to the jar and shake to combine.
Reserve 2 tablespoons of the vinaigrette and combine the rest with the drained beans and diced red onion in a bowl, tossing to coat. Taste and add more salt and pepper if needed.
Cook the pasta according to the package directions.
Place the drained pasta in a large serving bowl and toss lightly with the reserved 2 tablespoons vinaigrette.
Top with the roasted tomatoes, the dressed beans and top with large flakes of tuna.
Garnish with chopped parsley and serve warm or at room temperature.

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