It is the time of year when simple is easy and fresh really is best. Recipes with minimal ingredients and a lot of taste are what this time of year is for. These Dutch wonder green beans are from my local Farmer’s Market.
So are these gorgeous heirloom tomatoes. I got a pound of mixed cherry, grape, yellow, red for $5 from a man named George who had me taste each kind before I decided which ones to get.
Remove the ends from whatever type of beans you are using.
Chop the tomatoes, but leave a few of the smallest ones whole. They’ll be extremely juicy after roasting. Rip fresh basil, or whatever fresh herbs you have. Anything goes!
Fresh lemon zest is where the flavor is! I didn’t use any lemon juice, just the zest of one lemon.
Mix everything together with a little sea salt and freshly ground black pepper, and some smashed garlic.
The oven does all the work. Roast low and slow on 300 degrees Fahrenheit for 35-40 minutes.
This makes a perfect light lunch or a side dish for any fish or chicken dish. You could also chop the beans into smaller pieces and use this over a long pasta, like spaghetti or linguine. Enjoy!
- 1 lb green beans (I used Dutch Wonders), ends removed
- 1 lb fresh tomatoes, chopped to varying sizes depending on the type you use
- Handful fresh basil, ripped into smallish pieces by hand
- 2-3 T extra virgin olive oil
- Freshly ground sea salt and black pepper, to taste
- 1-2 cloves smashed garlic, peels removed
- Zest of one lemon
- Preheat oven to 300 degrees Fahrenheit.
- Wash beans and tomatoes. Remove ends from beans and place in a glass baking dish.
- Chop tomatoes, leaving some of the smallest whole.
- Add basil, drizzle olive oil, sprinkle with salt and pepper.
- Smash garlic and add in whole pieces to dish.
- Zest lemon right into the dish.
- Mix everything together with your hands until it is evenly coated.
- Bake on 300 degrees Fahrenheit for 35-40 minutes, until very fragrant.