Italian green beans are a flavorful and delicious side dish that tastes like summer. Serve it up with a side of your favorite pasta or fish, it goes great with just about anything.
We eat vegetables daily so I'm always trying to find new ways to get the kids to like them. These sun-dried tomato green beans are flavorful and perfect for any Italian themed dinner or summer night.
We enjoy them cooked fresh and vibrantly so they're still crunchy, but even if you forget them in the oven and cook them a little longer they still turn out fabulous when softer.
My favorite part of this roasted green beans and tomatoes side dish is that it's all made in one bowl. Just toss together, throw on a baking sheet and cook for several minutes while salivating as the aroma fills the room.
- Sun-dried tomatoes
- White wine vinegar
- Olive oil
- Green beans
- Black pepper
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make Italian green beans with tomatoes with these simple step-by-step instructions:
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or foil.
In a large mixing bowl, combine the tomatoes, vinegar, olive oil, salt, pepper, garlic, and onions.
Toss in the green beans until well coated.
Lay the coated green beans and mix in an even layer on your baking sheet.
Bake in the oven for 15-25 minutes, depending on how crisp or soft you would like them.
🍴 Recipe Tips
You can use dried or marinated sun-dried tomatoes for this baked green beans and tomatoes recipe. I've tried it with both and there's no difference. You are also welcome to add even more tomatoes if you truly enjoy the flavor profile but just this small amount is enough to give a great essence throughout the dish.
You can also choose between pearl onions or thinly sliced regular onions. With regular onions you won't even need half a small one, Just a few small slices (like 3 or 4) is plenty.
You can keep this side dish's leftovers in an airtight container in the fridge for about 3-5 days. For best results, I recommend eating it within 3 days.
Yes, you can prepare the entire dish beforehand and simply keep it in a covered bowl or Ziploc bag until ready to eat. This gives the flavor longer to develop as well. I recommend not making it more than a day in advance.
Wash your green beans and trim off the ends on both sides to remove the wooden-like stems. These won't soften while coking and are unpleasant to bite down on. Rinse again if desired and pat dry the greens before using to avoid adding too much moisture into the recipe.
More great side dish recipes to try
- Jiffy Jalapeno Cornbread
- How to Roast Frozen Green Beans
- Roasted Frozen Cauliflower
- Microwave Yellow Squash
- Garlic Roasted Brussel Sprouts
- Southern Deviled Eggs
- Easy Oven Roasted Broccolini
Italian Green Beans with Tomatoes
- 2 tablespoon Sun dried tomatoes, chopped ($0.21)
- 1 tablespoon White wine vinegar ($0.04)
- 3 tablespoon Olive oil ($0.36)
- ½ teaspoon Salt ($0.05)
- ¼ teaspoon Black pepper ($0.02)
- 2 teaspoon Garlic, minced ($0.10)
- 4 Pearl onions, peeled and sliced ($0.30)
- 1 ½ lbs Green beans ($3.70)
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or foil.
- In a large mixing bowl, combine the tomatoes, vinegar, olive oil, salt, pepper, garlic, and onions.
- Toss in the green beans until well coated.
- Lay the coated green beans and mix in an even layer on your baking sheet.
- Bake in the oven for 15-25 minutes, depending on how crisp or soft you would like them.
- Serve warm.
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