From The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2004 September 19
Bring a large saucepan of water to a boil. Core the tomatoes and drop them into the water. Count to 10 and remove the tomatoes. Peel off the skins and discard. Halve the tomatoes horizontally. Squeeze out the seeds. Cut the flesh into strips. Set them aside.
In a flameproof casserole, heat the oil and cook the garlic for 2 minutes or until it begins to brown. Add the tomatoes, salt, and pepper. Cook, stirring often, for 10 minutes.
Add the beans and stir thoroughly, so they're coated all over with the tomato mixture. Cover and cook over low heat, stirring occasionally, for 8 minutes or until the beans are tender but still have some bite. Sprinkle with basil, taste for seasoning, and add more salt and pepper if you like. Serve at once.
Notes: Haven't tried it yet.
Suspicion always haunts the guilty mind.
-- Wm. Shakespeare
This page was last modified on 2011 December 20.