Green Beans with Oven Roasted Tomatoes

Preheat the oven to 300°F.

Brush a baking pan with olive oil.

Place the tomatoes, flesh side up.

In a small bowl, dissolve the sugar in balsamic vinegar.

Add garlic and 4 tablespoons of olive oil. Season with salt and pepper.

Sprinkle mixture over tomatoes

Roast for 2 hours at 275°F.

At the end, to ensure the garlic is well roasted, change the setting to a broil for about 3-4 minutes.

Allow to cool for about 1 hour; the tomatoes should be warm.

Wash and pat dry the green beans.

Heat the rest of the oil in a large, non-stick pan. Once the oil is hot, add the sliced onions and slowly cook until caramelized, stirring often.

Add the beans. Toss well, leaving the heat at the highest setting for about 3 minutes until the color changes and becomes translucent.

Add salt (this step will ensure a bright green color).

Drizzle about 1 cup of water and cook until the liquid completely evaporates. The green beans should still be crisp at this point, not mushy.

Adjust seasoning. Add more salt (if necessary) and pepper.

Transfer to a platter and add the caramelized cherry tomatoes, drizzling the pan drippings over the greens. Toss well.

Serve immediately.