Olive Oil Roasted Tomatoes and Fennel with White Beans Recipe

Ingredients

• 2 large fennel bulbs with fronds attached
• 3/4 cup extra-virgin olive oil
• 2 teaspoons coarse kosher salt, divided
• 2 pints grape tomatoes or cherry tomatoes
• 4 large fresh oregano sprigs
• 3 large garlic cloves, thinly sliced
• 1/4 teaspoon dried crushed red pepper
• 1 teaspoon freshly ground black pepper
• 2 15-ounce cans cannellini (white kidney beans), drained