Stovetop Green Beans with Roasted Cherry Tomatoes

This is a very pretty, yummy side dish. So quick and easy too!

1-1½ c. roasted cherry tomatoes, warm *see below; can prepare in advance

1 small clove garlic, pressed or minced

1 Tbsp. olive oil

1 c. trimmed green beans, cut into about 1½” pcs.

Salt and pepper to taste

Saute the garlic in olive oil until aromatic, about 1 minute; remove from pan. Add green beans to the same pan, turn the heat to high and quickly cook for just a couple of minutes- until the beans are bright green and start to brown. Remove from the burner, add tomatoes and garlic, and toss together well. Season with salt and pepper to your taste. Serve right away.

To roast cherry tomatoes:

1½ - 2 c. cherry tomatoes (I like to keep them whole, but you can cut in half)

1 T. olive oil

1 small clove garlic, pressed or minced, optional

Salt

Preheat oven to 375°. Line rimmed baking sheet with parchment paper.

Toss tomatoes in a bowl with olive oil (plus garlic if using).

Place on the parchment paper (if using halved tomatoes, place cut side up). Season lightly with salt.

Bake until they are soft, nicely browned and starting to look shriveled- about 10-20 minutes.

If not using right away, put into a lidded jar or container and store in the refrigerator; will keep for about a week. Or freeze for up to 2 months.

Recipe created or adapted by Liz Talley, Urban Graze

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