Beans with Garlic and Tomatoes

1 lb.         Ripe tomatoes
2              Garlic cloves, minced
1 tbsp     Olive oil
8 oz.        Green beans
1              Shallot, finely chopped
2 tbsp     Chopped fresh basil
                Salt and pepper to taste

Bring a 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 about 45 sec., then plunge into cold water. Peel off the skins, halve the tomatoes, and scoop out and discard the seeds. Chop coarsely.

Heat the oil in a large, heavy based saucepan. Add the shallot and garlic cook for 2-3 min. Add the chopped tomatoes and cook for about 10 min. until the liquid has evaporated and the tomatoes are soft, stirring frequently. Season to taste with salt and pepper.

Bring a large saucepan of salted water to a boil, then add the beans and cook for 4-6 min. until just tender. Drain the beans and stir into the tomato mixture with the basil, then cook for 1-2 min. Serve immediately or, let cool for 1-2 hours before serving.

- Garlic; A Book of Recipes

Submitted By: Cathie Allen