I have very fond childhood memories of being sent to the garden by my nonna to collect up the beans and tomatoes for this dish on warm summer days. Many of the beans never made it from my hand to the basket, ending up in my mouth instead. I always seemed to munch my way through the garden. I still do this sometimes as I work my way through Galluzzo’s. Luckily Joe indulges me.

This simple veggie dish was always on the table in summer. Cooking the beans in the sweetest tomatoes creates a simple side dish that everyone wants more of.

I now serve it year round as fresh beans are not a seasonal food in Australia with all its growing climates. And you need fresh beans, frozen doesn’t work. My favorite though is when it’s winter and the local NSW tomato growers plant “Italian flat beans” as their winter crop. These beans were made for this dish. Enjoy my friends.

Green Beans and Tomatoes

• Servings: to suite
• Time: 15 min
• Difficulty: easy
• Print

Beans cooked in sweet tomatoes always leaves them wanting more.

Credit: headachefreefoodie.com

Required skills: boiling water; slicing vegetables without losing a finger.

For the best flavour always use fresh green beans and tomatoes that are a bit over ripe.

You'll Need

• Handful of fresh green beans for each person
• 1 tomato roughly chopped for each person
• Splash of extra virgin olive oil (EVVO)
• Pinch of salt
• Saucepan with lid

Method

1. Top beans, I like the pointy tails, and snap into bite sized pieces.
2. Splash the EVOO into the saucepan and plop on the roughly chopped tomatoes.
3. Bring to a simmer over medium heat.
4. Toss in the beans, pinch of salt and stir through.
5. Simmer for 3-5 minutes with the lid on. I like the beans to be just soft so I turn the heat off while they still have a bit of crunch and let the residual heat do the rest.

So my friends, what is your favourite veggie combo?

Informed by science, cooked by you.