Toasted Garlic Romano Beans

Wash beans and tomatoes. Preheat oven to 350°F.

Toss grape tomatoes with 1 tablespoon olive oil, a pinch of salt and pepper and half the garlic. Spread on a parchment-lined baking sheet. Bake for about 10 minutes, remove and set aside.

While tomatoes are cooking, bring a large pot of water to boil and toss in green beans. Cook for about 2–4 minutes, then take beans out and submerge in an ice bath to stop the cooking.

In a large skillet, put 1 1/2 tablespoons olive oil and remaining garlic. Cook until toasted a bit. Toss in green beans and tomatoes, rosemary, parsley, and oregano. Mix lightly, evenly coating all the vegetables, about 2 minutes.

Finish with a dash of cracked coarse sea salt, black pepper, and drizzle remaining 1/2 tablespoon olive oil. Serve immediately.