For melted tomatoes:
1 lb Southern Selects baby heirloom tomatoes
2 tbsp Olive oil
3 cloves peeled garlic sliced thin
Salt and fresh cracked pepper
For French beans:
1 lb Southern Selects French beans
2 tbsp Unsalted butter
2 tbsp Olive oil
1 clove garlic, minced
¼ cups sliced almonds
ServingS: 4-6
1 Preheat oven to 325℉. Cut tomatoes in half lengthwise (larger tomatoes may be quartered).
2 Toss tomatoes in oil and garlic. Lightly season with salt and pepper.
3 Line a baking tray with parchment and place tomatoes cut side down. Roast in oven about 2 hours or until they are slightly shriveled but still moist. Remove from oven and set aside.
Note: Tomatoes can be covered with olive oil and stored refrigerated in a tight container for a week.
4 Blanch French beans in a large pot of boiling water for 2 minutes.
5 Remove beans and plunge into a bowl of ice water until cooled. Dry beans thoroughly on a towel.
6 Heat butter and oil in a large skillet. Wait for foam from butter to disappear, then add almonds and stir occasionally. Remove when they turn light brown.
7 Lower heat and add garlic to pan while stirring for about 30 seconds. Add the French beans and cook over medium heat until cooked through. Add tomatoes to the skillet to warm through.
8 Neatly arrange French beans on a large plate. Place the melted tomatoes over the beans. Sprinkle toasted almonds over the beans and tomatoes to garnish.
Note: Add a splash of Balsamic vinegar to brighten the flavors.
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