for the tomatoes:
for the dressing:
for the green beans and salad:
* If you don’t have a convection oven, they might take a little longer, and you might need to rotate them once halfway through.
** For the cleanest flavor, it’s best to use stainless steel instead of aluminum, but I often use aluminum and it turns out totally fine. There’s a good Cooks Illustrated Article on the subject.
Find it online: https://cardamomandtea.com/234/green-bean-salad/