Sauteed green beans with both sun-dried & roasted cherry tomatoes

Green beans with sun-dried tomatoes & roasted cherry tomatoesThis was one of those conjured up dishes from an almost empty fridge, a thrown together side which really worked so well, I wanted to share it. We had with pan fried pork medallions, cut from a tenderloin then dipped in egg & breadcrumbs, but it can accompany almost anything, a roast chicken, fish, even a simple grilled steak.


  • 300g (approx) or a pack of green beans, topped and tailed
  • 8 sun-dried tomatoes, the ones in oil in a jar, cut into strips with scissors
  • A splash of the oil from the sun-dried tomatoes – this oil is fab for recipe additions
  • 2 cloves of roasted garlic
  • 8-10 cherry tomatoes, with the green tops left on as it looks prettier


Roast the cherry tomatoes in a hot oven (180* fan) until they’ve softened and collapsed a little but aren’t too soggy. Takes approx ten minutes dependent on the oven, then remove and carefully lift onto a plate to ‘decorate’ the finished dish.

Meanwhile, boil the beans until they are to your taste. I like mine with a bit of bite but some people like them much softer. Drain and sauté to lightly brown in places – 3 or 4 mins on a medium heat. If you’re going to eat this dish cold, you can leave them to cool.

I generally roast a whole garlic head when roasting a chicken or meat joint and keep it in the fridge to use during the week. Roasted garlic tastes sweeter and more subtle than fried garlic, in this dish that’s perfect so that the tomatoes aren’t overpowered.

(If you don’t have pre-roasted garlic, then another option is to crush the clove into the water in which you’re boiling the beans at the start of the cooking process. This gives a hint of garlic without being too much. Reduce down to one clove if you’re doing this method and drain off the beans when cooked. Don’t rinse them.)

Use two pre-roasted garlic cloves and squeeze the soft flesh onto the beans whilst still warm in the pan. Stir in the cut up sun-dried tomatoes and the oil. Season to taste.

Serve immediately warm, or alternatively as a cold salad, with the roasted cherry tomatoes dotted around the bowl.

Options : Add some heat with a twist of piri-piri seasoning, or for an Italian twist sprinkle some fresh Parmesan on top before serving.


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