Green beans with fresh tomato and garlic are a fresh, tasty, and healthy side dish.
They are a burst of fragrance and color that transports you to an outdoor lunch, with the sun on your face and bread ready for dipping. Simple, quick, joyful.
It’s a dish rooted in rustic cuisine, made with what’s available from the garden and a drizzle of good olive oil.
Local, seasonal ingredients are used, with a low environmental impact. Processed, preserved, or long-distance transported products are avoided.
But it’s also a matter of taste: because a freshly picked tomato has a fragrance and acidity that no puree can imitate; and the green bean, if cooked al dente, has a vitality that makes a difference.
Raw garlic gives the final push that turns a simple side dish into one with character.
Ideal as a side dish.
I also recommend
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Green Beans with Tomato
- 1.3 lbs green beans
- 3 medium tomatoes
- 1/2 clove garlic
- 4 tbsp extra virgin olive oil
- to taste fine salt
- 4 leaves basil
- 1 tbsp white wine vinegar
Tools
- 1 Pot
- 1 Knife
- 1 Cutting Board
- 1 Colander
Steps for Preparing Green Beans with Tomato
To prepare the delicious green beans with fresh tomato and garlic, start by trimming the green beans and washing them under running water. Bring a pot full of water to a boil, salt it, and add the green beans. Cook for 5 to 8 minutes, depending on the size of the beans. They should be crunchy, not soft.
Drain them with a colander
Submerge them in a bowl full of ice water to stop the cooking and to maintain the bright green color.
Meanwhile, wash and peel the tomatoes. Dice them into small cubes on a cutting board, removing excess juice and seeds if you prefer a firmer consistency.
Peel a clove of garlic and slice it into very thin slices or finely chop it with the knife.
In a serving dish, combine the drained green beans, fresh tomato, and chopped garlic. Season with extra virgin olive oil, fine salt, and vinegar. Mix gently to distribute the flavors well. Add a few basil leaves if desired.
Let them rest for at least 15 minutes so the flavors meld well. Serve and enjoy… from Barbara!
Storage and Tips
Choose truly ripe and meaty tomatoes: otherwise, it’s better to use good quality cherry or grape tomatoes.
Use fresh garlic (not pre-chopped or jarred), cut very fine, almost transparent: it will add flavor without overwhelming.
If you don’t like raw garlic: you can rub it on the dish before seasoning or let it sit in the oil for a few minutes, then remove it.
They can be stored in the fridge in an airtight container or on a plate wrapped with plastic wrap for two days.
Not suitable for freezing
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FAQ (Frequently Asked Questions)
Can I use cooked instead of raw garlic?
Yes, but the flavor will be sweeter and less pungent. To keep it delicate, you can sauté the garlic in a pan with oil for 1-2 minutes before adding it to the green beans.
What type of tomato is best to use?
It’s best to use meaty and ripe tomatoes like beefsteak, vine-ripened, or grape tomatoes.
