Green Beans with Tomato Confit and Shallots
A perfect side dish for Thanksgiving or any time of the year.
Servings: 6 people
Ingredients
Green Beans
- 1 lb green beans, frenched
- 4 shallots, diced
- 3 cloves garlic, minced
- 1 tablespoon oil
- 2 tablespoons butter
- 1/2 teaspoon kosher salt, plus more for blanching
Tomato Confit
- 1 lb cherry tomatoes
- 1-2 cups of olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon sugar
- 7 sprigs fresh thyme
- 3 cloves garlic, minced
Instructions
Make the tomato confit
- Preheat oven to 275°F. Toss the tomatoes with 1 tablespoon of olive oil, salt, pepper, and sugar. On a baking sheet lined with aluminum foil, spread the tomatoes on the baking sheet. Pour enough olive oil onto the sheet so the bottom of the sheet is covered in olive oil.* Scatter the thyme and garlic evenly over the olive oil. Bake for 1 1/2 hours, until tomatoes are still firm to the touch but burst with slight force.
Make the green beans
- Bring a large pot of salted water to boil. Boil the green beans for 4 minutes. Remove, and rinse with cold water.
- In a large skillet, heat the oil and butter at medium heat. Saute the shallots and garlic for 5 minutes. Add 1 teaspoon salt halfway through, stirring occasionally. Add the green beans and saute for 2-5 minutes or until desired tenderness.
Assemble the dish
- Toss together the green beans and the tomatoes. Save the oil from the tomatoes and use it as a dip for crusty bread.
Notes
Baking sheet: The size of the baking sheet may vary here. Sometimes I use a jelly roll pan and sometimes I use a smaller baking dish with more olive oil so the tomatoes are more submerged in olive oil.