Oven Roasted Green Beans with Tomatoes and Hazelnuts

Serves: 6


4 Roma tomatoes seeded and diced

3 Tbsp Flying Olive Garlic, Basil, a Single Varietal of Choice, or a Combination

Kosher salt and freshly ground black pepper

1 pound green beans, tipped and tailed

2 cloves of garlic, minced

2 Tbsp Flying Olive Traditional 18 Year or Denissimo (for a sweeter end product) or Neapolitan Herb (zestier end product) Balsamic Vinegar, or a Combination

5 Tbsp toasted and coarsely chopped hazelnuts

¼ cup finely chopped fresh Italian (flat leaf) parsley


Heat the oven to 400 degrees F.

Cover a rimmed baking sheet with aluminum foil. Toss the tomatoes with 2 Tbsp of the Flying Olive Extra Virgin Olive Oil(s) of Choice, and season with salt and pepper.   Toast the tomatoes until they are slightly charred and soft and most of the juices have evaporated, about 25-30 minutes. (Check after 10-15 minutes to be sure they aren't burning).

Meanwhile, bring a large pot of water to a boil. Add the green beans and cook for 1 minute. Drain them and immediately plunge them in a cold water and ice bath. When cool, drain again and transfer them to another rimmed baking pan covered in aluminum foil. Pat the beans dry. Then, toss them with the remaining 1 Tbsp of Flying Olive EVOO and season with salt and pepper.

When the tomatoes are done, roast the green beans until slightly golden brown but still crispy, about 12-15 minutes.

Set aside ¼ cup of the tomatoes. Put the remaining tomatoes in a food processor; add the garlic, Flying Olive Balsamic Vinegar(s) of Choice, 3 Tbsp of the nuts, and the parsley. Process until coarsely chopped. Season with salt and pepper.

Transfer the beans to a platter and top them with the tomato mixture. Sprinkle on the reserved tomatoes and hazelnuts. Serve.

Submitted by Barb L.