Fresh Beans with Slow-Roasted Cherry Tomatoes and Basil
Fasting Recipes Budget Recipes Vegetables Vegetable Dishes Gluten-Free Recipes
If you like cherry tomatoes, you must try them roasted like this... slowly. You'll taste the concentrated flavor of summer. Since they don't lose their juice when roasted, they pair wonderfully with the creaminess of the plump fresh beans and the freshness of basil.
Ingredients
500 g fresh beans (white)
1 bay leaf
3 garlic cloves
500 g cherry tomatoes
6 tablespoons oil
sea salt
Basil Sauce
15 large basil leaves
2 garlic cloves
sea salt
How to prepare fresh beans with slow-roasted cherry tomatoes and basil
- Put the beans in a pot with water to cover. Add salt, the bay leaf and whole garlic cloves. Bring to a boil, reduce heat to low and simmer for 25-30 minutes (check that the beans are cooked after this time). Let cool in the cooking water.
- In a baking pan, arrange the cherry tomatoes, drizzle with oil and sprinkle generously with sea salt. Bake at 150°C for 1 hour. Turn off the heat and leave the tomatoes in the oven until they cool. At the end the tomato skins will look shriveled, but they remain whole and won't lose their juice.
- In a mortar, crush the garlic cloves with a little sea salt until they become a paste. Add the basil and crush. Add 2 tablespoons of the oil from the roasted tomatoes and crush until you get a smooth purée.
- Drain the beans and place in a salad bowl. Add the basil sauce and stir. Add the roasted tomatoes with all the oil from the pan. Crush a few tomatoes with a fork to release their juice. Stir gently so as not to crush the rest of the tomatoes.
- It's delicious warm or at room temperature.
Tomatoes in the pan
Roasted tomatoes
