Green Beans With Shallots, Tomatoes, and Basil

Honestly, I forgot how much I loved green beans growing up. Maybe it was just the way my mom cooked them (with bacon; lol) that led to my love of them, but I ordered some at a restaurant last week. They were so delicious that I wanted to recreate the recipe myself - or at least attempt to. The dish that I ordered was green beans, Heirloom tomatoes, and basil. I put a twist on it by swapping out the Heirlooms for Romas, and adding shallots.

What You Need

  • 1 Pound of fresh green beans

  • 20 leaves) - use less if you don’t like the flavor of the basil to be strong

  • 2 Shallots

  • 2 Roma tomatoes

  • Salt + Pepper

  • Olive Oil

  • Lemon juice if desired

How To Make It

  1. Preheat your oven to 400F

  2. Wash green beans, pat dry and set aside

  3. Wash the Roma tomatoes, core out the top

  4. When coring the tomatoes, make sure to core the top out just enough that you don’t see anymore white when you look into it, but not too deep that you take away too much of the meat.

  5. Cut each tomato in half, then cut each half into fours, lengthwise

  6. Cut the shallots as desired - bigger for more bites of them, smaller for added flavor without having to chomp on pieces

  7. Wash your basil, then tear off the leaves, chop the leave in half, they’ll shrink when cooked

  8. Place everything in an 18 inch baking dish. Coat it with olive oil, and your desired amount of salt and pepper

  9. Cover with tinfoil (or the lid of the dish) and bake until basil has wilted, and some green beans have brown spots from cooking (approx. 30 minutes)

  10. I did not add lemon juice to mine, but if you prefer a more acidic dish, add some to your bowl before serving

Happy Cooking!

Emma BriseñoComment