Garlicky Green Beans with Confit Tomatoes
I apologize for the repeat photo but none of the ones of the green beans straight on were in focus – so a repeat it is! Since I had been falling behind a bit for my 52weeksfood challenge, I decided to do two challenges in one week. The Turkish dish being the delicious stuffed eggplant I posted about this past Thursday, and the confit dish being today’s feature. While I had heard of confits before (thank you Top Chef), I always assumed it required skills well beyond mine. Nothing like being proved wrong and getting a delicious meal out of it! BTW – this is not an appropriate side dish for people that don’t enjoy garlic.
3 tbsp olive oil, divided
1/4 tsp fresh thyme
1/2 tsp fresh rosemary
2 basil leaves, diced
3 plum tomatoes, halved
4 garlic cloves
1/2 red onion, diced
1 lb green beans, ends snipped off
- Preheat oven to 325.
- Toss the halved tomatoes in 2 tbsp of olive oil, along with the thyme, basil, and rosemary. Place flesh down in a roasting pan and cook for 45 minutes.
- Remove the tomatoes and set aside.
- Heat the rest of the olive oil in a deep skillet over medium heat. Add the garlic and red onion and cook for 10 minutes, before adding the green beans. Cook for another 10 minutes, stirring frequently to prevent sticking.
- Toss the tomatoes in - then Serve and Enjoy!
The tomatoes can be done a day or two in advance – just add them a little bit earlier so that they can get heated up. Taste wise they reminded me of sundried tomatoes, just a real concentrated WOW of tomato goodness. The tomatoes would also go well on top of pizza, pasta, or as an alternative to brucshetta.