Recipe by appleydapply
This recipe is from a Penzey's catalog from several years ago. It is also very good with dill instead of basil, and I plan to try with oregano next time. Be sure to use plum (roma) tomatoes which are meatier than other types. Also, the cooking times are for whole green beans; I buy a big bag of frozen whole tender young beans at a warehouse club or Trader Joes. I have reduced the amount of oil to 1/4 cup from 1/2 as originally written, based on a review and my own preference also.
Top Review by morgainegeiser
I found these to taste very good, but they were cold by the time they set for 5 - 10 minutes and then they had to be reheated. Plus the whole process was a little labor intense. But I like fresh veggies, so worth the work, but wouldn't prepare every day.
- 1 lb fresh green beans (or frozen whole haricots vert)
- 4 -6 plum tomatoes (4 if large, 6 if small) or 4 -6 roma tomatoes (4 if large, 6 if small)
- 1⁄4 cup olive oil
- 2 fresh garlic cloves, minced
- 1 1⁄2 teaspoons dried basil or 1 1⁄2 teaspoons dried dill or 1 1⁄2 teaspoons dried oregano
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon salt
Directions See How It's Made
- Fill a large pot approx 2/3 with water and bring to a boil. Add the tomatoes and cook for 30 seconds. Remove with tongs and put in a bowl with cold water. After a few minutes, remove the tomatoes, and peel, core, and finely chop them. (Don't drain the boiling water - you'll want this for the beans).
- Place the oil in a large skillet over low heat. Add the chopped tomato, garlic, and basil. Simmer for 15 minutes.
- While tomatoes are simmering, wash and trim the green beans. Cook in boiling water for 7-10 minutes depending on how small & tender your beans are.
- Drain & briefly rinse the beans. Place in a serving bowl. Pour the tomatoes over the beans and toss to coat. Add salt and black pepper to taste. For best flavor, cover and let stand 5-10 minutes before serving.