Green Beans with Roasted Tomatoes and Cumin

Serves 8


  • 2 cups sliced red onion
  • 1 garlic clove, sliced
  • Cooking spray
  • 4 large tomatoes, peeled and halved (about 2 pounds)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon cumin seeds, lightly crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon balsamic vinegar
  • 1 1/2 pounds green beans, trimmed
  • 1 tablespoon olive oil

Preparation: Preheat oven to 375 degrees F.

Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut sides up over onion. Combine thyme, cumin, salt, black pepper and red pepper; sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375 degrees for 40 minutes or until onion is browned and tomatoes are tender. Cool. Place mixture in a food processor; pulse 6 times or until mixture is slightly chunky. Stir in vinegar.

Cook beans in boiling water in a medium saucepan for 7 minutes or just until tender. Drain. Return to pan and toss with olive oil. Add tomato mixture and cook for 2 minutes or until thoroughly heated.

Serv. Size: 3/4 cup

Amount Per Serving

Cals: 64 From Fat: 30

Total Fat: 2.1g

Cholesterol: 0mg

Sodium: 159mg

Total Carb: 10.9

Dietary Fiber: 4.3g

Sugars: na

Protein: 2.6g