Warm wax bean salad with baked tomatoes in a sun-dried tomato dressing

Ingredients:

Sun-dried tomato dressing

• 1/2 cup peeled sun-dried tomatoes in oil + 1/3 cup butter (or substitute with olive oil)
• 1 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• 0.5 tsp honey

Salad

• 2 cups mixed cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 tbsp. l. olive oil
• 450 g wax beans (or green beans), chopped

Preparation:

1. Sun-dried tomato dressingCombine sun-dried tomatoes, red wine and balsamic vinegar, honey, and a little salt and pepper in a blender and blend until smooth.
   
   Without stopping the blender, slowly pour in the oil until smooth.
2. Preheat the oven to 220°C. Combine the tomatoes and red onion in a bowl with olive oil and a little salt and pepper. Place the mixture on a parchment-lined baking sheet and bake for 20 minutes.
3. Salad: In a large saucepan, bring water to a boil, adding a little salt.
   
   Meanwhile, add the beans to boiling water and cook for 3 minutes. Drain and rinse the beans with cold water. Set aside.
4. After 20 minutes, remove the tomatoes and onions from the oven, add the beans, and stir. Bake for another 5–10 minutes.
5. Transfer the vegetable mixture to a serving bowl and drizzle with the sun-dried tomato dressing. Leftover dressing can be stored in a tightly sealed container in the refrigerator for up to a week.