In a large mixing bowl, combine the halved cherry tomatoes, 2 tablespoons of olive oil, minced garlic, oregano, salt, and black pepper. Toss until the tomatoes are well coated.
Spread the tomato mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes are roasting, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add the drained butter beans and cook for about 5 minutes, stirring occasionally, until heated through.
Once the tomatoes are done roasting, add them to the saucepan with the butter beans. Drizzle with balsamic vinegar and gently stir to combine.
Serve warm, garnished with fresh basil leaves.
Notes
For added flavor, sprinkle some grated Parmesan cheese on top before serving.
You can substitute butter beans with cannellini beans or chickpeas for a different texture and taste.