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Green Beans & Tomatoes

This dish is especially good with beans, but if you have
other veg try those (courgettes, chunks of squash, fennel,
potatoes, peppers). It’s also very good with basil rather
than parsley. In this case chop the garlic with the thyme
alone then add shredded basil at the end along with the
beans. It keeps for days in the fridge and is good at room
temperature for a picnic or antipasti.

GREEN BEANS AND TOMATOES
Serves 4

700g ripe tomatoes
1kg beans – either haricots verts, or thinly sliced
runners (my favoured option)
2 cloves garlic
lots of fresh thyme and parsley
olive oil
salt and pepper
extra virgin olive oil to serve (optional)

Skin the tomatoes by making a nick in the bottom of each
and then pour boiling water over them. Leave until cool
enough to handle them slip off the skins. Cut into
quarters to remove any hard central core and most of the
seeds. You don’t have to be too fastidious about the
seeds, but too many makes the sauce less palatable. Chop
the flesh.

Crush the garlic cloves on your chopping board then mince
together with the fresh herbs. Heat a couple of
tablespoons of oil until medium hot then soften the garlic
and herb mixture for a minute or two. Try not to brown it
too much as burnt garlic is very bitter. Add the tomatoes
and turn up the heat. Simmer until you have a thick sauce.
Season to taste with salt and pepper.

Cook the beans in boiling water until just done, neither
crunchy nor too soft. Stir into the warm tomato sauce and
serve. Drizzle with olive oil if you like.

The Gourmet Doctor – Sep 07