Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• 2 teaspoons finely chopped fresh rosemary
• 2 cloves garlic, chopped
• Pinch of red pepper flakes
• 2 pounds green beans, trimmed and halved
• 1 14-ounce can cherry tomatoes Kosher salt
• 3/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• Freshly ground pepper

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Instructions

1. Preheat the oven to 425 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring, until slightly darkened, about 2 minutes. Add the rosemary, garlic and red pepper flakes and cook until the garlic starts browning, about 1 minute.
2. Add the green beans, cherry tomatoes and their liquid, 1 3/4 cups water and 2 teaspoons salt to the pot. Partially cover and cook, stirring occasionally, until the green beans are tender and the liquid is slightly thickened, 20 to 25 minutes. Transfer to a 3-quart baking dish.
3. Mix the panko, parmesan, parsley and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Sprinkle over the green bean mixture and bake until the sauce is bubbling and the topping is browned, about 15 minutes.
4. Photograph by Ryan Dausch