Green Beans in Tomato Sauce

1 tsp salt
1 pound or two cups fresh green beans,
trimmed and cut into 2" lengths
2 Tablespoons olive oil
1/4 cup finely chopped white onions
1 tsp fiely chopped garlic
4 medium sized tomatoes, peeled, seeded
and finely chopped OR substitute 1 1/2 cups
chopped, drained, canned tomatoes
1-2 tablespoons finely chopped parsley
2 tsp sugar
Freshly ground black pepper

In a heavy 3-4 quart saucepan, bring the salt and 2 quarts of water to a boil over high heat. Drop in the beans, a handful at a time. Bring to a boil again, reduce the heat to moderate and boil uncovered for 10-15 minutes until the beans are barely tender. Drain in a colander and set the beans aside.

Heat the olive oil in a heavy 10-12 inch skillet until a light haze forms above it. Add the onions and garlic and, while stirring frequently, cook over moderate heat for 5 minutes or until the onions are soft and transparent, but not brown.

Stir in the tomatoes, parsley, sugar and a few grindings of pepper, bring to a boil and cook uncovered until most of the liquid evaporates and the mixture is thick enough to hold its shape lightly in the spoon.

Stir in the beans and simmer for a minute or two until they are heated through.

Taste for seasoning and serve at once from a heated bowl.

Serves 6



Number of Servings: 6

Recipe submitted by SparkPeople user SUESCH1950.