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Green Beans with Roasted Tomatoes and Cumin

Yield 8 servings (serving size: 3/4 cup)
An easy way to peel tomatoes is to place them in a pot of boiling water for 30 seconds. Remove them with a slotted spoon, then plunge the tomatoes into a bowl of ice water to stop the cooking process. The skins will slide off easily.

Ingredients

  • 2 cups sliced red onion
  • 1 garlic clove, sliced
  • Cooking spray
  • 4 large tomatoes, peeled and halved (about 2 pounds)
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon cumin seeds, lightly crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon balsamic vinegar
  • 1 1/2 pounds green beans, trimmed
  • 1 tablespoon olive oil

Nutrition Information

  • calories 64
  • caloriesfromfat 30 %
  • fat 2.1 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 2.6 g
  • carbohydrate 10.9 g
  • fiber 4.3 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 159 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut sides up, over onion. Combine thyme, cumin, salt, black pepper, and red pepper; sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375° for 40 minutes or until onion is browned and tomatoes are tender. Cool. Place mixture in a food processor; pulse 6 times or until mixture is slightly chunky. Stir in vinegar.

  3. Cook beans in boiling water in a medium saucepan for 7 minutes or just until tender. Drain. Return to pan, and toss with olive oil. Add tomato mixture, and cook for 2 minutes or until thoroughly heated.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.