Last week, we shared ideas for using those extra garden tomatoes. This week, we'll address what to do with the rest of the harvest. Today's recipe calls for both cherry tomatoes and basil and comes from the food blog Smitten Kitchen.
INGREDIENTS:
1 lb. green beans
1 lb. cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)
A minty Easter lamb turned inside out
