FOR OVEN-CURED TOMATOES:
6 PLUM TOMATOES
1 TABLESPOON CHOPPED FRESH FLAT-LEAF PARSLEY
3 TO 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 POUND RUNNER CANNELLINI or CELLINI BEANS, soaked
1 MEDIUM CARROT, peeled and quartered
1 CELERY STALK, cut into thirds
1 GARLIC HEAD, halved
3 FRESH SAGE SPRIGS 3
FRESH ROSEMARY SPRIGS
1/4 CUP SAFFLOWER or GRAPESEED OIL for frying
20 FRESH SAGE LEAVES
1/2 CUP EXTRA-VIRGIN OLIVE OIL, plus oil for drizzling
2 GARLIC CLOVES, thinly sliced
3 TABLESPOONS CHOPPED FRESH SAGE
FRESHLY GROUND PEPPER
Make the tomatoes:
Preheat the oven to 200 ° F. Core the tomatoes. Slice each tomato nearly in half lengthwise, taking care not to cut all the way through so the halves remain attached.
In a medium bowl, combine the tomatoes, parsley, extra-virgin olive oil, and salt to taste. Toss to coat. Arrange the tomatoes, cut side down, in a single layer on a rack setover a baking sheet.
Bake until the liquid is evaporated and the tomatoes are shriveled and reduced in size, but not completely dry, about 10 hours. Chop the tomatoes and set aside.
In a stockpot, combine the beans and their soaking water, carrot, celery, and garlic head.
Put the sage sprigs and rosemary sprigs on a piece of cheesecloth, gather the corners, and tie the bundle securely. Add to the pot.
Add more cold water if needed to cover the beans by at least 1 inch. Bring to a simmer over medium-high heat and cook,partially covered, until the beans are nearly soft, about 1 hour. Season with salt and continue cooking the beans until tender, about 30 minutes.
Allow the beans to cool in their broth. Remove and discard the vegetables, garlic head, and cheesecloth bundle. Drain the beans, reserving the broth.
In a small, heavy skillet over medium-high heat, warm the safflower oil until it is shimmering. Add the sage leaves, 4 at a time, and fry until they are crisp but remain bright green, 10 to 15 seconds. Remove with tongs to a paper towel to drain.
In a large, heavy skillet over medium-low heat, warm the 1/2 cup olive oil. Add the sliced garlic and chopped sage, and sauté until aromatic.
Add the chopped tomatoes and cook just until they begin to break down, 3 to 5 minutes.
Add the cooked beans to the skillet along with 1 cup of the reserved broth. Continue cooking until the liquid has reduced and leaves a glossy shine on the beans.
Season to taste with salt and pepper and drizzle generously with olive oil.
Transfer the beans to a serving dish and top with the fried sage leaves.