1 3/4cups cooked white beans (or one 15-ounce can), drained
3/4cup rolled oats (not quick or instant)
2 teaspoons minced fresh rosemary, or 1 teaspoon dried
Instructions
Heat the oven to 250°F. Halve the tomatoes vertically, and use a spoon to scoop out the seeds. Put the tomatoes cut-side down in a 9 by 13–inch baking dish so they overlap a bit. Scatter the garlic cloves around and among the tomatoes, and sprinkle with salt and pepper. Pour the oil into the dish, cover with foil, and bake, undisturbed, until the tomatoes and garlic are silky and tender, 1½ to 2 hours, stirring a few times during cooking. Cool to room temperature. (Refrigerate them and their oil in a covered container for up to 1 week.)
Put the beans, oats, and rosemary in a food processor and sprinkle with salt and pepper. Run the machine in long pulses, stopping to scrape down the sides, until the mixture is ground but not pureed, no more than 1 minute total. Taste and adjust the seasoning. Shape the bean mixture into 8 patties.
Pour 4 tablespoons of the confit oil in a large skillet over medium heat. When it’s hot, add as many bean patties as you can fit without crowding and cook, undisturbed, until they are browned and crisp on the bottom, 5 to 8 minutes. Turn and cook until browned on the other side, 3 to 5 minutes more. Repeat with any remaining patties, adding more oil if necessary. Serve the cakes hot or at room temperature, with the tomato confit spooned over.