Green Beans with Roasted Tomatoes and Cumin
Submitted by Courtney; recipe from Cooking Light
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.
2 cups sliced red onion
1 garlic clove, sliced
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
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. Add tomato mixture, and cook for 2 minutes or
until thoroughly heated.
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