Monday, September 08, 2008

Green and wax beans with roasted tomatoes

This is easy and delicious. The only part that is time consuming at all is the tomato roasting, but that is seriously so hands off that it's not like doing work at all. Actually, these tomatoes would make a great topping for anything you feel like; steaks, impromptu pizzas, chickpeas, grilled fish...

Slice in half one pound of small plum-style tomatoes. Mine looked like Romas, but the guy at the market said they were not, but then again, I can't remember what kind he said they were instead, so go on ahead and use whatever kind you can find. Just not too seedy or juicy and be sure they're on the small side. Toss the halves of tomatoes with salt, pepper, a few torn basil leaves, 2 tablespoons olive oil and 2 teaspoons sugar. Stick them in a baking dish to roast at 425 degrees for 10 minutes. Come and check on them at that point, to see how they look. You want them soft, shriveled up and jammy inside.Don't they look sad? But don't worry--they have a bright future. Get yourself about one pounds worth of mixed green and wax beans. You could, of course, use all one or the other, but I think they look nice with the two contrasting colors.Briefly boil them in a pot of salted water, only for 2-3 minutes or so. Drain them and toss with 2 tablespoons olive oil, and 1 tablespoon champagne vinegar. Or 1 tablespoon lemon juice, or white balsamic vinegar. Whatever you like, as long as it's acidy. I honestly don't remember what exactly I used anyway. When the beans are dressed, top them with your roasted tomatoes. Delicious.

No comments: