To keep your house cool, this recipe uses the microwave to parboil the Green Beans and the grill to roast the tomatoes. Do not try to roast any “regular” tomatoes with the romas, as it will make a big mess when the juice is released and burns.
Heat the grill to medium-high.
Slice 1 pound of San Marzano tomatoes in half lengthwise.
Cover the bottom of a large cast iron skillet or heavy baking sheet with aluminum foil. Drizzle with olive oil and sprinkle with salt. Place the tomatoes cut side-down on the foil in a single layer.
Roast on the grill with the lid closed. When the tomatoes are bubbling and beginning to brown around the edges, flip them. Cook until the skins are shriveled and lightly brown. Remove from the oven and allow to cool.
Meanwhile, trim 1/2 lb. Green Beans. Place in a glass or ceramic bowl big enough to fit them and cover the bottom with a small amount of water. Microwave on high for 2 minutes, then remove and toss them with a tongs. If they are not all tender and bright green, microwave for another minute. Check again and cook another minute if necessary. Drain the beans and allow to cool.
Mince 1 small clove of garlic and toss with 2 T. red wine vinegar. Let sit for 5 minutes, then add 3 T. olive oil and 1 t. Dijon mustard. Toss and add salt, pepper and more vinegar to taste.
Toss the green beans with the dressing, cut in pieces first if you prefer.
Remove the skins from the tomatoes and then chop in 2-3 pieces. Toss with the beans.