Beans in Tomato Sauce
This is the simplest way to cook the delicious summer combination of freshly picked beans and tomatoes.
Ingredients
- 2 large ripe tomatoes
- 1 lb (500 g) yellow wax beans or green string beans, trimmed (Substitute halved pole beans, trimmed)
- 1/4 cup (60 mL) torn basil leaves (Substitute 1/2 tsp/2 mL dried oregano, crumbled)
- 2 tbsp (30 mL) olive oil or butter
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) wine vinegar
- pinch each granulated sugar and black pepper
Preparation
Plunge tomatoes in boiling water until skin loosens, about 15 seconds. Peel and chop.
Place beans in saucepan; sprinkle with 1 tbsp/15 mL water. Top with tomatoes, basil, oil, garlic, salt, vinegar, sugar and pepper. Cover and steam over medium-high heat, shaking pan occasionally, for 5 minutes.
Stir beans; reduce heat to medium. Simmer (uncovered if sauce looks too watery) until beans reach desired tenderness, 4 to 8 minutes.
Makes 4 to 6 servings.
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