Slow roasted tomatoes and fresh green beans

I LOVE the taste of roasted tomatoes.  (See “Lasagna from Scratch.”)  Roasting makes the flavor much more intense.  So, I wondered about REALLY slow roasting them.  I just went to our mid-week farmers’ market yesterday and purchased about 3 lbs. of cherry Romas.  (I have some planted in the garden, but notice I said I was purchasing these from the market—enough said!)  I washed and halved them, tossed them with some olive oil and sea salt.  I added a head of garlic and some thyme to finish the effort.  I put this in a 9 x 14 inch glass baking dish and shoved it all in a 250 degree oven for 4-6 hours (depending on the size of your tomatoes).   These cherry Romas came out soooo sweet.  I don’t know how many I popped in my mouth while I was finishing up dinner!

I also bought 1 1/2 lbs. of green beans.  (I won’t even bother discussing the state of the beans in my garden.  Maybe I should rename this category to “What we’re buying, eating and doing”!)  My intent was to make some more dilled beans.  But, as I sat and smelled the tomatoes roasting, I decided to throw something else together for dinner.  (Did I mention that I cleaned out the chest freezer today to make more room for the growing amount of fresh food I am freezing?  I found some pork spare ribs at the bottom of the freezer that I am thawing out dinner as well.)  What about using some of my roasted baby Romas with green beans and pesto? 

1  pound fresh green beans, trimmed
1 T. extra virgin olive oil
1 small onion, chopped

1/4 c. white wine
2 T. pesto
1/4 c. roasted tomatoes, coarsely chopped (see instructions above)
Sea salt
Fresh ground black pepper 

Blanch/cook green beans in boiling water for 3 minutes.  Drain and rinse in cold water. 

 Heat oil in a large skillet over medium heat. Add the onions sauté until tender, about 3minutes.  Add the beans and sauté until tender, 5-6 minutes.  Stir in the wine.  Simmer 2 minutes longer. Add pesto and  roasted tomatoes and reheat if needed.  Season with salt and pepper, to taste.  Serve.

Green Beans

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