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
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.
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Great way to change up beans. Addressing prior reviews, it is much easier/faster to roast the tomato mixture on a hot outdoor grill on the grill pan made for roasting vegetables on a grill. Don't bother peeling the tomatoes. Try using smaller tomatoes and don't cut in half at all.