Heat the oven or grill to 425 degrees.
Trim the ends of 1/2 lb. of Green Beans.
De-stem 1 C. of cherry tomatoes, then slice in halves or quarters. Toss in a bowl with 1/4 t. salt.
In a large bowl, mix together 2 T. soy sauce, 1 t. sesame oil, and 1 t. hot chili oil (or 2 t. sesame oil with 1 t. chili crisp). Add 1/2 t. black pepper and whisk the mixture together into an emulsion.
Toss the green beans to coat completely in the mixture. Arrange in a single layer on a baking pan or cast iron skillet.
Add any remaining marinade to the cherry tomatoes.
Roast the beans until they are browned yet still slightly crisp inside. Immediately toss with the cherry tomatoes.
Taste and add a splash of rice wine vinegar if you like.