Preheat the oven to 350 degrees F. Place the tomatoes, cut-side-up, in a shallow baking dish. Drizzle and sprinkle with the oil, chili flakes and salt. Roast the tomatoes 30 minutes, and then remove from the oven and cool to temperature.
Spoon the tomatoes and their juices into a bowl. Add the remaining ingredients. Mix to combine and enjoy.
Note: The bean/tomato mixture can be made several hours before needed. Cover and refrigerate until ready to serve.
Warm at room temperature 20 minutes before serving.