This is a very simple, useful recipe that uses entirely locally available products. Made in summer or fall with fresh ingredients, it’s a lovely taste of harvest. Made in winter from preserved and stored produce, it brings back memories of summer and still tastes quite nice.
This kind of recipe relies almost entirely on the natural flavors of the tomatoes and beans, and so requires the use of really good local produce. It’s not going to taste like much if made from commercially canned or store-bought California produce. Use the best-tasting varieties you can find. In winter, we use our shelf-stored Mercuri tomatoes for that fresh tomato taste, and our frozen green beans.
1 small onion, diced
2-3 cloves garlic, minced
3 cups chopped tomatoes (fresh, frozen, or canned)
2 cups green beans, cut to desired size (fresh, frozen, or canned)
salt & pepper to taste
OPTIONAL: cooked rice
Saute the onion and garlic for a few minutes in oil. Add the chopped tomatoes, and simmer 10-20 minutes until much of the liquid has boiled away, leaving a thicker sauce. Add the green beans and cook just long enough to achieve your desired tenderness (we like them still a bit crunchy). Add salt & pepper as needed.
Serve as a side, or as a topping for fish or meat. For a solid main dish, mix with cooked rice to make a casserole kind of thing. Makes a great lunch.