Sometimes you want to eat something very comforting yet delicious and you don't feel like slaving in the kitchen for hours. This is that dish! It tastes like Autumn and it looks like October forrest. It can be served as a side or a main course with fresh sourdough baguette and olive oil. 

5 roma tomatoes
3 cups barbecue beans soaked over night and cooked
1 leek
10 sprigs of fresh thyme
olive oil
salt & pepper to taste

Preheat oven to 425F. Slice tomatoes in half and place them in the baking dish face up, sprinkle with olive oil and fresh thyme leaves. Place few long thyme sprigs in between tomatoes. Roast tomatoes for 40 minutes. 
Meanwhile clean and slice a leek into thin rings and sprinkle with salt. Let it sit for 5 minutes - this way all bitterness goes away from the vegetable. Saute leek for 10 minutes until soft and move it to the serving bowl. When tomatoes are ready, let them cool and slice them in quarters. Mix all the ingredients with olive oil, add salt & pepper to taste. Enjoy!