Green Beans & Tomatoes

by Chef Hector Ambriz     


    Summer is the best time to eat tomatoes. I love them cooked and raw. Here is a quick and easy recipe to enjoy your freshly picked tomatoes. This is probably enough for two.  You could pair it with fish or chicken. The cool thing about this dish is that those cherry tomatoes pop open and make a delicious sauce that you can sop up with some crusty bread.

Green Beans & Tomatoes

1/4 lb green beans
Green Beans & Tomatoes
15 cherry tomatoes
1/4 teaspoon garlic salt
pinch of freshly ground pepper
3 Tablespoons olive oil

1. Start heating up a medium sized skillet, Add 1 Tablespoon of oil to begin. Make sure you coat the bottom of the skillet with the oil.
2. Add the green beans and cook them until you see some caramelization (you'll see brown marks or little burnt marks),
3. Add the tomatoes and season with the garlic salt and black pepper. Cook until they blister.
4. Taste it and season some more if necessary. Serve and enjoy.

Comments