Green Beans with Roasted Tomatoes and Cumin

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.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Brian Glover,

November 2005