Steamed Green Beans with Roasted Tomatoes

Ingredients

• 4 cups tomatoes, cut into 1-inch pieces
• 1 whole head garlic, cloves separated and peeled
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds fresh green beans, trimmed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Spread the tomato pieces and peeled garlic cloves on a large rimmed baking sheet.

2. Drizzle the tomatoes and garlic with the olive oil, then sprinkle with 1 teaspoon of the sea salt and half the black pepper. Toss to coat.

3. Roast for 25 to 30 minutes, stirring once halfway, until the tomatoes have softened and the edges are browned.

4. While the tomatoes roast, set a steamer basket over a pan of boiling water. Cover and keep the water at a steady simmer.

5. Add the trimmed green beans to the steamer and cover. Steam for 6 to 8 minutes, until bright green and just tender when pierced with a knife.

6. Transfer the steamed green beans to a serving bowl. Spoon the roasted tomatoes and garlic over the top.

7. Sprinkle with the remaining 1 teaspoon sea salt and black pepper, toss gently, and serve warm.