CHEF JEFF - ONE BYTE AT A TIME: Green Beans and Tomato ConfitFarmers markets and gardens are full of fresh tomatoes, beans and basil. The following recipe is a perfect combination of those vegetables.
Farmers markets and gardens are full of fresh tomatoes, beans and basil. The following recipe is a perfect combination of those vegetables.
Green Beans with Tomato Confit
2 pounds green beans, ends snipped off
1 pint cherry tomatoes, stemmed and rinsed
4 cloves garlic, peeled
10 basil leaves
Extra virgin olive oil
Preheat oven to 350 degrees. Place the basil leaves, garlic and cherry tomatoes in a baking dish. Season with salt and cover half way with olive oil. Bake until the tomatoes are tender, but not falling apart, about 35 minutes.
Meanwhile, bring a large pot of water to a boil and salt generously. Cut the green beans in half then blanch them until tender. Remove from pot and allow them to cool in a single layer.
When you are ready to serve the dish, heat a large frying pan and lightly coat the bottom with some of the oil from the tomato confit, add the beans and saute, just until hot. Plate the beans on a platter, remove the tomatoes from the oil with a slotted spoon and carefully place them atop the green beans.
Yield: Serves 6 to 8.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.