- 600 g Mediterranean vine tomatoes
- 4 garlic cloves, unpeeled
- 65 ml olive oil
- sea salt, to taste
- 4 T red wine vinegar
- 1 t sugar
- freshly ground black pepper, to taste
- 350 g fine green beans, blanched and refreshed
Preheat the oven to 200°C.
Place the tomatoes on a baking tray with the garlic, drizzle with 2 T olive oil and sprinkle with salt. Roast for 15 to 20 minutes, until blistered.
Remove the tomatoes from the stems, reserving one stem with the tomatoes still attached for garnishing. Place the tomatoes in a food processor.
Squeeze the garlic from the skins and add to the tomatoes.
Add the red wine vinegar, sugar, black pepper, remaining oil and process.
Arrange the beans on a serving platter with the reserved roast tomatoes and serve with the tomato dressing on the side.