Green Bean Casserole with Tomatoes

Ingredients:

• 5 tbsp. l. olive oil
• 2 tbsp tomato paste
• 2 tsp finely chopped fresh rosemary
• 2 cloves garlic, chopped
• A pinch of red pepper flakes
• 900 g green beans, ends removed, pods broken in half
• 1 can (400 g) of canned cherry tomatoes
• Coarse salt
• 3/4 cup panko breadcrumbs
• 1/4 tbsp. grated parmesan
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 220°C.
2. In a large saucepan or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the tomato paste and cook, stirring, until lightly browned, about 2 minutes. Add the rosemary, garlic, and red pepper flakes and cook until the garlic begins to brown, about 1 minute.
3. Add the green beans, cherry tomatoes, and liquid from the can, 1 3/4 cups water, and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid has thickened slightly, 20-25 minutes. Transfer to a 3-quart baking dish.
4. Mix in a bowl panko breadcrumbs, Parmesan, parsley and the remaining 2 tablespoons olive oil, salt and pepper to taste.
5. Sprinkle the topping over the beans and bake until the sauce is bubbling and the topping is golden brown, about 15 minutes.