Riverford Wicked Leeks
Runner beans with roast tomato sauce recipe image

Print Runner beans with roast tomato sauce

The tomatoes take some time to roast. If you're pressed for time you can fry them in the oil instead, but the taste won't be as intense. Eat with a heap of brown rice for a light dinner; with cooked meat or fish or a more substantial one; or cold as a snack. Try adding a bit of chilli to the tomatoes, and some fresh olive oil and chopped parsley at the end of cooking.


  • 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


  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.
  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.
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