Green Beans with Roasted Tomatoes and Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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An easy way to peel tomatoes is to place them in a pot of boiling water for 30 seconds. Remove them with a slotted spoon, then plunge the tomatoes into a bowl of ice water to stop the cooking process. The skins will slide off easily. Ingredients:
2 cups sliced red onion |
1 garlic clove, sliced |
cooking spray |
4 large tomatoes, peeled and halved (about 2 pounds) |
1 teaspoon chopped fresh thyme |
1 teaspoon cumin seeds, lightly crushed |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon crushed red pepper |
1/4 teaspoon balsamic vinegar |
1 1/2 pounds green beans, trimmed |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 375°.
2. Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut sides up, over onion. Combine thyme, cumin, salt, black pepper, and red pepper; sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375° for 40 minutes or until onion is browned and tomatoes are tender. Cool. Place mixture in a food processor; pulse 6 times or until mixture is slightly chunky. Stir in vinegar.
3. Cook beans in boiling water in a medium saucepan for 7 minutes or just until tender. Drain. Return to pan, and toss with olive oil. Add tomato mixture, and cook for 2 minutes or until thoroughly heated.
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