French Green Beans with Oven Roasted Tomatoes Print Email

10 ounces haricots verts (French green beans)
2 (10.5-ounce) packages cherry tomatoes
3 cloves garlic, crushed and finely minced
3 tablespoons balsamic vinegar
1 tablespoon palm sugar, freshly grated
1 teaspoon black pepper, freshly ground
1 yellow onion, thinly sliced
1.5 teaspoons salt
6 tablespoons olive oil

Preheat the oven to 300F.

Slice the cherry tomatoes in half, lengthwise.

Brush a baking pan with olive oil. Place the tomatoes, flesh side up.

In a small bowl, dissolve the palm sugar in balsamic vinegar. Add garlic and 4 tablespoons of olive oil. Season with salt and pepper. Pour the mixture into a plastic squeeze bottle, shake well and squirt it over the tomatoes.

Roast for 2 hours at 275F. At the end, to ensure the garlic is well roasted, change the setting to a low broil for about 3 minutes. Allow to cool for about 1 hour; the tomatoes should be warm.

Wash and pat dry the green beans.

Heat the rest of the oil in a large, non-stick pan. Once the oil is hot, add the sliced onions and slowly cook until caramelized, stirring often. Add the beans. Toss well, constantly leaving the heat at the highest setting for about 3 minutes until the color changes and becomes translucent. Add salt (this step will ensure a bright green color). Drizzle about 1 cup of water and cook the liquid completely evaporates. The green beans should still be crisp at this point, not mushy. Adjust seasoning. Add more salt (if necessary) and pepper. Transfer to a platter and add the caramelized cherry tomatoes, drizzling the pan drippings over the greens. Toss well.

Serve immediately.

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