By Carmel Karni — See the recipe
Green Beans with Tomato Sauce
I believe that summer veggies need very little added to them in order to shine. A quick cook and minimal seasoning is my way to go. I love to cook green beans, zucchini or eggplants in a fresh tomato sauce. It really doesn’t get boring. I promise! The hot pepper is optional, but I love the bit of spice weaving into the tomatoes' sweetness. This recipe works for any summer veggie, though I would roast eggplants or zucchini before throwing them into the sauce to finish cooking. You can skip the bean blanching step if you like your beans on the crisp-tender side. I prefer them soft.
Ingredients
- Olive oil
- 1 onion, chopped
- 3-4 garlic cloves
- ½-2 hot peppers, chopped (optional and to taste)
- 3-4 summer tomatoes, about 1 lb, roughly chopped
- A large handful of green beans, trimmed and cut into segments
- Salt
Directions
Heat up a pan with a generous glug of olive oil. Add onion, garlic and pepper and saute until they are soft, about 7 minutes. Add the tomatoes and cook on high until they break down into a sauce. Season with salt. If the sauce gets too thick, add a bit of water to the pan. Meanwhile, bring a small pot of water to a boil, add some salt and blanch the beans. Once the beans are soft (5 minutes or much more, depending on the beans age and freshness) drain them and add to the tomates. Cook another minute to meld the flavors, taste for seasoning and serve. You can eat this dish hot, room temp or cold.
