Salad with green beans and tomato sauce roasted tomatoes

230 g 1 large ripe tomato, cut in half (approximately )

Non-stick spray

1 tbsp. fresh Basil

1 tbsp. olive oil extra of virgin

2 Teaspoons red wine vinegar

1/2 Teaspoons sugar

1/2 Teaspoons Worcestershire sauce

1/4 teaspoon salt

1/8 teaspoon black pepper

230 g 2 cups chopped green or wax beans (approximately )

4 glass chopped leaves of Romaine lettuce

1 glass cherry tomatoes, cut in half

1/4 glass red onion, sliced into rings

Preheat the roaster. Place tomato halves in a pan roasters and spray non-stick spray. Fry for 10 minutes, or until brown. Leave them to cool for 10 minutes. Remove the peel and remove core. In a blender, combine the roasted tomatoes, Basil and next 6 ingredients (starting with Basil, ending pepper) until smooth.

Boil green beans for 7 minutes, or until the state when it crispy, but soft. Rinse under cold water from the tap, allow to dry. On each plate place one Cup of lettuce. Put beans, tomatoes and onions. Pour three Cutlery spoons of tomato sauce on each salad.