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Roasted Tomato Salad with Garlicky Beans

Lightly roasting tomatoes at high heat brings out their natural sweet juiciness, and partnering them with garlic, fresh herbs, and green beans yields a salad that is a true crowd-pleaser. As written, the salad will serve 6, but it is easily doubled (with any left-overs just as delicious as the first go), and because it can be served warm or at room temperature, it just perfect for a picnic or pot luck. We guarantee that requests will be made for the recipe!

Roasted Tomato Salad with Garlicky Beans

For the tomatoes:

1 lb. 4oz. mix of regular small, baby plum, and cherry tomatoes
2 tbs. olive oil
1 small red onion, thinly sliced
1 plump garlic clove, thinly sliced
handful thyme sprigs

For the beans:

8 oz. fine green beans, trimmed
2 tbs. olive oil
1 garlic clove, thinly sliced
1 rounded tsp. finely chopped mint, basil, or parsley
lemon wedges, for squeezing and serving

Heat the oven to 400°F. Put in a roasting tin or baking sheet to heat for 5 minutes. Halve the regular and baby plum tomatoes; leave the cherry tomatoes whole. Pour the oil into the hot tin, add the regular tomatoes, cut-side down, the onion and garlic, then season and roast for 3 minutes, or until sizzling. Remove from the oven, scatter over the baby plum and cherry tomatoes and thyme sprigs, then return to the oven for another 3-4 minutes until the tomatoes are just starting to burst, but still keeping their shape. Remove and cool.

While the tomatoes are roasting, steam the green beans for 4-5 minutes until barely tender. While still warm, toss with the olive oil, herbs, and a good squeeze of lemon juice, then season.

Scatter the beans onto a large plate, then top with the tomatoes. Drizzle with oil and serve while still warm or at room temperature with lemon wedges.

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