Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
A lovely combination of tomatoes, green beans, cilantro, thyme, and garlic, served with of course olive oil to sautée the ingredients and then roasted to enrich the flavors to produce a delicate and harmonious dish, this is a superb and deeply satisfying vegetable plate. It is also not at all hard to make since all that is really required is to sear the vegetables, and then to roast them for 30 minutes. The tomatoes don't have to be peeled, which is always such a difficult and time-consuming task. Thus, without much labor, this recipe, which can be quite easily scaled up, can provide for plenty of food for a large summer luncheon or to constitute a banquet of food for an entire family. Such is the genius of tomatoes, they are such a flexible and wonderfully tasty vegetable.
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This recipe is inspired by a recipe entitled Provencal Roast Tomatoes (Tomates à la Provençale) from Simply French by Patricia Wells, but I made a variety of changes, which in my opinion, classify it as a quite different recipe. Nevertheless, the Provencal genius continues to shine through.
- 1/3 cup olive oil
- 6 medium-sized tomatoes, stem removed and halved
- 12 oz green beans
- salt, to taste
- 1/2 teaspoon tarragon
- 1/4 cup cilantro
- 2 dried thyme, (or fresh if available)
- 4 garlic cloves, peeled and minced
- In a very large skillet, heat 1/4 cup of oil over moderate heat. When it is hot, add the tomatoes with the cut side down, as many as will fit into the skillet. Sear the tomatoes for 3-4 minutes until they are dark and almost caramelized. Then transfer to a cooking plate.
- Add the remaining oil and sautée the green beans in the oil for several minutes with the tarragon. Then remove from heat and place them over the tomatoes.
- Sprinkle the green beans and the tomatoes with the cilantro, the thyme, the garlic, and salt to taste, and the olive oil which they had been cooked in. Then place in an oven heated to 400 degrees Fahrenheit.
- Cook for 30 minutes until the topping is brown and the tomatoes are sizzling, and then serve immediately.
© 2018 Ryan Thomas