Tomato Sauce with Green Beans

When tomatoes are ripe and in season, this is the kind of sauce you throw together with whatever is in the garden. Fresh green beans get simmered right in the tomato sauce until tender, absorbing all that garlicky, basil-heavy flavor as the tomatoes break down around them.

Six cloves of garlic sautéed gently in olive oil (don’t let it brown or it turns bitter) build the aromatic base. Green bell pepper goes in next for just a minute of softening before the beans and chopped tomatoes join the pot. The tomatoes need to simmer long enough to fully break apart and render into a sauce, not just warm through.

Half a cup of fresh basil is generous and intentional. Added near the end with the parsley, it keeps its bright, peppery punch rather than cooking out. This sauce is meant to taste fresh, not stewed.

Kitchen Tips

• Use the ripest tomatoes you can find; mealy, off-season tomatoes won’t break down into a proper sauce
• Add stock sparingly if the sauce gets too thick. A tablespoon at a time. Too much liquid and you lose the coating consistency
• Fresh or frozen green beans both work, but fresh hold their shape and snap better
• Serve over spaghetti with garlic bread for a complete meal as suggested

Variations

• Spicy arrabbiata: Add ½ teaspoon red pepper flakes with the garlic for a kick of heat
• Zucchini addition: Toss in a diced zucchini with the green beans for more summer vegetable bulk
• Meat sauce: Brown ½ pound Italian sausage before adding the garlic for a heartier version