Ingredients:

Roasted Tomato Sauce:
2 large dry-farmed tomatoes, or more if not large
medium high heat fat (Grape seed oil or coconut oil)
1 large onion, diced
3 cloves garlic, thinly sliced
1 handful of mixed herbs, especially basil
sea salt and freshly cracked black pepper, to taste

Green Beans with Mushrooms:
1½ pounds green beans, ends trimmed
1 tablespoon stock for sautéing
2 medium shallots, minced
18 ounces mushrooms of your choice, sliced
½ cup dry white wine
1½ tablespoons fresh Italian parsley
1½ teaspoons minced fresh tarragon

Directions:

Roasted Tomato Sauce:

  1. Preheat oven to 325 degrees. In a large casserole dish or roasting pan, pour enough oil to coat the bottom. Spread onion, garlic, herbs, and tomatoes in the pan and season with salt and pepper.
  2. Bake, uncovered for 1½ hours. For better results, and if you have time, cook the tomatoes at 275 degrees for 3 hours or roast whole for 4-5 hours.

Green Beans:

While the tomatoes are roasting, prep all the ingredients for the green beans and mushrooms. Start to cook the green beans and mushrooms when the tomatoes have about 30 minutes more to cook.

  1. Bring a large pot of water to a boil. Blanch the green beans for a minute or so and remove directly to a bowl of ice water. Drain.
  2. Place the green beans on a baking sheet. Sprinkle with salt and pepper. Roast in the same oven as the tomatoes until just tender, 10-15 minutes.
  3. Meanwhile, add a little stock to a large skillet over medium-high heat. Add the shallot, sauté 1 minute. Add the mushrooms. Sauté until beginning to brown, about 5 minutes. Cover and cook until mushrooms are very tender, about 3 more minutes.
  4. Add wine, cook uncovered until liquids are absorbed, about 2 minutes. Stir in basil and tarragon. Season to taste with salt and pepper.

To serve: Toss the green beans with the mushrooms. Pour the tomato sauce on top and sprinkle with some fresh herbs.

Serves 12