At a Glance
About this Recipe
A great dish for when tomatoes and beans are at peak summer production.
Instructions
Heat olive oil in a heavy bottom pan (I use a cast iron skillet) over medium heat
Add cherry tomatoes in a layer covering the bottom of the skillet. Add a pinch of salt.
Layer green beans on top. Salt again.
Let cook (uncovered) about 45 minutes, stirring occasionally as tomatoes break down, creating a sauce for the beans.
Add one close minced garlic and chopped rosemary to finish.
Notes & Tips
Any type of fresh bean will work here. You can also swap beans for zucchini. I’m also sure a spice blend would be great instead of fresh garlic and rosemary- curious what folks would suggest.
Ingredients
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Comments 1
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This sounds delicious! I love any recipe that creates its own sauce through the cooking process. I honestly think that fresh, good quality produce shines without too much accompaniment, but I do have a couple spice blend ideas:
Keep the fresh garlic and rosemary, and add someHerbes de Provence at about the 30 minute mark
Season with just salt, pepper, and garlic during cooking (Alderwood Smoked Salt would be great for this), then finish the dish with a sprinkle of Hazelnut Dukkah on top.