This recipe didn’t turn out quite the way I had wished it would, but it is a good vegetable recipe to go with your meat. By the time the green beans have become tender, the tomatoes have cooked to a pulp; I had hoped that the tomatoes would have kept their shape, and been fresher. My next step will be to try the combination again, but to try to create more like a salad.
However, this is still a valid recipe as a vegetable to accompany the meal. It probably is more oriented to cooler weather where we want warm dishes, than to the summer when a salad would be desired.
Green Beans with Tomatoes and Olive Oil
- 3 Tbs Olive Oil
- 1 large sweet onion, thinly sliced
- 3 large cloves garlic, cut in half
- 12 ounces cherry tomatoes, cut in half
- 1 pound green beans, trimmed
- * salt and black pepper
- 1 teaspoon balsamic or sherry vinegar
In a large skillet, heat the olive oil over medium-low heat. Add the sliced onion and garlic cloves and cook, stirring occasionally, for 8 to 10 minutes or until the onions begin to turn golden brown.Add the tomatoes and continue cooking until the tomatoes have collapsed and given up some of their juices. Add the green beans and season with plenty of salt and pepper. Cover and cook until the beans are tender, about 6 to 8 minutes.
Remove cover and continue to cook until the juices have thickened slightly, 3 or 4 minutes more. Taste and adjust seasoning with salt and pepper, if necessary. Stir in the vinegar. Remove from heat and cool slightly. Refrigerate until ready to serve. Bring to room temperature before serving.