(= Confit Cherry Tomatoes and Green Beans)
Recommended wine: NubeRosa
Wash the cherry tomatoes and delicately pat them dry without removing the stalks (they add flavour during cooking). Put them on a baking tray lined with greaseproof paper, greased with oil. Season with salt and pepper, drizzle 2 tablespoons of olive oil over them and sprinkle with the oregano, thyme leaves and sugar. Cook in a preheated oven, at 150 °C, for 2 hours. In the meanwhile, wash the green beans, top and tail them and boil them in salted water for 10 minutes, without putting the lid on the pan (the beans will remain crisp and green); then strain well and leave to cool. After two hours the cherry tomatoes will be soft and slightly caramelised. Take them out of the oven, let them cool down and then, using a pair of scissors, cut off the stalks leaving the little green “crown”. Put the beans on a serving dish, season with salt, pepper, 4 tablespoons of olive oil and vinegar; garnish with thin slices of pecorino cheese and the cherry tomatoes. The right season for making this side dish (or snack, or appetizer) is summer, when the vegetables used in the recipe are full of flavour and vitamins.