Green Beans in Tomato Sauce
Serves 4. Adapted from a recipe from “The Book of Jewish Food” by Claudia Roden. Many vegetables are cooked in this way, which begins, “Fry onions in oil, add garlic, then tomatoes.”
1 onion, coarsely chopped
3 tbls. extra-virgin olive oil or sunflower oil
2 garlic cloves, finely chopped
1 lb. tomatoes, peeled and chopped
1 lb. green beans, snapped
Salt and pepper
1 tsp. sugar
1. Fry the onion in the oil until soft and golden. Add the garlic. When the aroma rises, add the tomatoes and green beans.
2. Season with salt, pepper and sugar. Add water, if necessary, to cover the beans. Simmer 15 to 25 minutes until the beans are tender and the sauce is reduced a little.
Note: This recipe can be made with fresh zucchini, which is cut in slices 1-inch thick. Cook in the same way but only for about 10 minutes.
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