Added by LaTavolaMarche | Wed 25 Mar 2009 @ 21:15
Perfect side dish or antipasta when green beans & cherry tomatoes are at their peak!
1 lb of green beans
3 good fresh tomatoes
good quality olive oil
extra virgin olive oil
salt & pepper
Clean the green beans.
Blanch beans in salted water. Drain & rinse in cold water.
Score the bottom of 3 nice good quality tomatoes and remove the stem root. Plunge into boiling water for 20 - 30 seconds. Drain & shock the tomatoes in ice water.
Slough the skins & de-seed tomatoes. Give them a good rough chop into chunks.
In a frying pan, over low heat add a couple of glugs of good quality olive oil. Throw in 2 whole garlic cloves (skins removed). Gently fry for a couple of minutes.
Raise heat, add the green beans & sautť for a minute.
Throw in tomatoes. Toss a couple of times in the pan & cook for 3-4 minutes until the green beans are tender but not mushy.
Remove garlic cloves. Season with salt & pepper. Add a small handful of one type of your favorite fresh herbs, chopped. (for example basil, oregano or marjoram) and a drizzle of extra virgin olive oil.
At our agriturismo we finish the dish with 30 year aged traditional balsamic. (To find the good stuff in the States can be hard & expensive). It\'s totally OK to use regular balsamic, it is just more acetic or use a squeeze of lemon.