Source: Midwest Living




Ingredient Checklist


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.

  • 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.


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.


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; carbohydrates 11g; insoluble fiber 3g; sugars 6g; protein 2g; sodium 206mg.