This is a simple yet delicious side dish that combines green beans and tomatoes, goes will with fish or chicken. This dish will work well with any kind of tomato, but works best with yellow tomatoes, which reduce to a sauce quickly. Adapted from the River Cafe Cook Book Green.
- 1 lb yellow tomatoes
- 2 lbs green beans
- 3 cloves garlic, minced
- 1 T fresh thyme leaves, chopped
- 3 T olive oil
- 1 t chilli flakes
- large handful basil leaves, coarsely chopped
- salt and pepper
- Bring a large pot of water to a boil. Prick the tomatoes with sharp end of a knife and blanch for 10-15 seconds. Remove from water and immediately cover with ice water.
- When cool, peel tomatoes (discard skin), and remove hard core and seeds – then roughly chop flesh.
- In the same pot of boiling water, blanch beans for 4-5 minutes, until slightly soft and no longer crunchy.
- Heat olive oil in a large saucepan over medium heat, then add garlic, thyme, and chilli, and cook until fragrant, ~1 minute.
- Add tomato and 1/2 t salt, and simmer, until tomatoes are reduced to a thick sauce, ~10 minutes.
- Stir in beans, then remove from heat, and add in basil leaves and black pepper to taste.