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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat oil over medium heat. Add onion and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally.

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  • Stir in tomatoes, green beans, rosemary, wine, vinegar, salt and pepper. Bring to boiling; reduce heat. Simmer until green beans are desired tenderness, stirring occasionally.

*Tip:

If nice fresh roma tomatoes are not available, substitute two 28-ounce cans whole peeled roma tomatoes, drained and chopped (should be about 3 cups). Reduce the salt to 1/4 teaspoon.

*Tip:

To peel and seed tomatoes: Cut a shallow X on the base of each tomato. Using a slotted spoon, dip tomatoes into boiling water for 15 seconds, then transfer to cold water. When cooled slightly, use a paring knife to gently pull off the skin. To remove the seeds, cut the tomato in half and scoop or squeeze out the seeds.

Nutrition Facts

86 calories; fat 3g; cholesterol 0mg; saturated fat 0g; carbohydrates 11g; insoluble fiber 3g; sugars 6g; protein 2g; sodium 206mg.
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Reviews

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