Roasted Green Beans with Tomatoes and Olives

2 Packs of French Style Green Beans (at Whole Foods)
1 Container of Grape Tomatoes
1 Cup of Pitted Olive Mix (at the olive bar at Whole Foods)
1/2 Cup Olive Oil
1/2 Tube of Anchovy Paste
Fresh Ground Pepper
Red Pepper Flakes
Fresh Basil

The green beans should come trimmed, if not trim stem end. Use the large pot for the water. Blanch green beans in boiling water for 1 1/2 minutes, drain and rinse with cold water until cool to stop cooking. Spin green beans in salad spinner to get rid of excess water, you may need to spin in batches. Add green beans to wooden salad bowl, add tomatoes and olives, torn basil leaves, ground pepper and pepper flakes. Whisk together olive oil, anchovy paste, ground pepper and pepper flakes. Pour over green bean mixture and toss to coat. This can be done up to an hour prior to roasting, but at least 30 mins. Don’t add any salt, between the olives and anchovy paste it will be plenty.

Pre heat oven at 350. Use the large roasting pan and put it in the oven while pre heating. When your ready to roast, add green bean mixture to the hot roasting pan, scraping all the dressing into the pan. Roast for about 1/2 hour, tossing a couple of times.