Green Beans With Tomatoes
Source of Recipe
Linda mailto:LPennin104@aol.com wwrecipes - Desserts - Butter Tarts - March 1, 2002 ,theme - Healthy and Delicious
Recipe Introduction
Hi- My name is Linda and I am lucky enough to not only have married a
Frenchman, who has taught me so many new things about food and wine,
but to also be living in Paris. I have learned that many people here,
when cooking, use really fresh ingredients and, although the recipe
may be very simple, it tastes incredible because everything in it just
came from the market. The street markets here are fantastic with
piles of fresh fruits and vegetables everywhere and that wonderful
smell of the earth still clinging to them.
This recipe is very simple but incredibly delicious. It's from a
cookbook called The French Recipe Cookbook by Carole Clements and
Elizabeth Wolf-Cohen.
List of Ingredients
1 pound ripe tomatoes
1 tbs olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
1/2 pound green beans, trimmed and cut into 2 or 3 pieces
2 tbs fresh basil
salt and pepper Recipe
Bring large saucepan of water to a boil. Score a shallow cross in the
base of each tomato and plunge them into the boiling water for 45
seconds or so, then plunge into cold water. Peel off the skin, halve
the tomatoes and scoop out and discard the seeds. Chop coarsely.
Heat the oil in a heavy saucepan over medium heat, add the shallot and
garlic and cook for 2-3 minutes until just softened. Add the chopped
tomatoes and continue cooking for about 10 minutes until the liquid
has evaporated and the tomatoes are soft, stirring frequently. Season
to taste with salt and pepper. Bring a large sauce pan of salted
water to a boil, then add the beans and cook for 4-6 minutes until
just tender. Drain beans and stir into the tomato mixture with the
basil, then cook for 1-2 minutes until heated through.
Don't forget the basil. This dish is good without it, but fantastic
with it. Make sure it's fresh basil.
serves 4
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