Monday, October 06, 2014

Savory Oatmeal: Roasted Tomatoes, Garlic, and String Beans

The most time consuming part of this recipe is roasting the tomatoes in a slow oven ahead of time. You can substitute jarred sun-dried tomatoes. To roast the tomatoes, preheat the oven to 280 degrees.

Line a cookie sheet with parchment and place sliced tomatoes on top of the cookie sheet. Drizzle with a bit of olive oil and a sprinkle of salt and pepper and place in oven to roast 4 hours. Turn tomatoes over once during this time to evenly roast the tomatoes. The flavor will be concentrated and intense.

Oatmeal with Roasted Tomatoes, Garlic, String Beans, and a Splash of Balsamic Vinegar
1/2 cup dried oats
2 T olive oil
8 green beans, ends snipped and cut into 1 inch pieces
3 cloves garlic, smashed
4-8 slices roasted tomatoes, cut into strips
2 T balsamic vinegar

Prepare oatmeal according to canister directions.
Place green beans into a microwavable safe bowl and microwave for 2 minutes OR steam in simmering water until tender.

In a small saucepan, heat olive oil and add cooked green beans. Stir in garlic and cook until fragrant, about 3-4 minutes.

Add roasted tomatoes and stir until heated through.
Place cooked oatmeal into a bowl. Top with bean and tomato topping. Sprinkle with Balsamic Vinegar and serve.

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