Page title and description

Runner beans with roast tomato sauce
Ingredients
- 400-500g runner beans, in 1/2 inch lengths, steamed until tender
- 400-500g tomatoes, halved
- 1 tsp sugar
- 2 garlic cloves, roughly chopped
- 3 tbsp olive oil
Method
Prep time:
10 min
PT10M
Cooking time:
3h
10 min
PT3H10M
-
Step 1
Place tomatoes cut side up on non-stick baking parchment. Pour over some of the oil and salt and pepper. If the tomatoes are very bland add a teaspoon of sugar. Put them in a low oven (about 100°C or 120°C) for about 2-3 hours. Check from time to time - you're trying to concentrate the flavour - the tomatoes should shrink in size and maybe caramelise slightly. Remove from the oven and pull off the tomato skins. -
Step 2
In a large frying pan, warm the garlic briefly in more oil until just soft. Add the tomato pulp and the beans and another tablespoon of fresh olive oil. Cook together for a few minutes. Check for seasoning and serve.