- 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
- 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
Preheat oven to 375°.
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.
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.
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.