Balsamic Glazed Roasted Green Beans and Tomatoes

The true essence of summer!  The sauce that this makes is heavenly over a thick grilled piece of fish!

1 lb fresh green beans trimmed (ok, I didn’t trim) but left whole
1.5 lb fresh tomatoes (approximately 6 tomatoes), roughly chopped. Use heirloom varieties if you can.
1 tsp pink Himalayan sea salt (kosher works too)
1 tsp fresh ground pepper
2-3 Tbs olive oil
2-3 Tbs balsamic vinegar

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Place the green beans and tomatoes on a sheet pan.  Sprinkle with salt and pepper.  Drizzle with olive oil and toss to coat everything.

Roast in the oven, stirring every 10 minutes or so until the juice of the tomatoes starts to thicken and the vegetables begin to brown.  Drizzle balsamic vinegar over beans, toss one more time, return to oven to heat through and thicken slightly.

Serve warm and be sure to pour all that sauce into the beans!

Updated 8-29-2013
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