This dish was the other half to the courgette dish described below and was a good companion.
If one were feeling particular, it would be good to remove the skin from the tomatoes by dropping them briefly in hot water, then refreshing them in cold water and peeling it off. I did not do this, but I think it would add something, if there were time and inclination. My mum often peels tomatoes before adding them to warm dishes, and it means there are not tough pieces of their skin floating around in the dish, which happens when they are cooked. There have been a number of conversations around the family dinner table about the virtues of skinning tomatoes (or not). Dad often removes the skins and puts them on the side of his plate. I agree that when they cooked, to the extent that the skin comes away from the flesh of the tomato, it is preferable to remove the skin.
A handful of green beans, trimmed
2 medium sized ripe tomatoes, cut roughly into chunks
a handful of fresh basil
1 largish garlic clove finely sliced
How to make:
Add the green beans to a pan of salted boiling water and cook until almost done. Then rinse in cold water. In a frying pan. Cook the garlic in 1 tablespoon of olive oil. When fragrant, add the beans and toss. Then add the tomatoes and cook for a few minutes, until they are beginning to break down, but still more or less have their form.
Mix in torn basil leaves and season with salt.
Arrange on a plate. There should be a delicious garlicky, tomatoey ‘gravy’ – ideal to be mopped up with bread. Drizzle over more olive oil, if desired.
Courgettes (see below) and bread.