(Grating tomatoes is an easy way to peel them – as you rub the halved ripe tomato firmly against a box grater the skin will remain in your hand while the pulp & juices fall into a bowl)

Serves 4 – 6


  • 500g runner beans
  • 500g large ripe tomatoes
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 1 large garlic clove, finely chopped
  • A small handful of basil (or a mix of parsley & basil), finely shredded
  • Sea salt and freshly ground black pepper
  • Use a potato peeler to remove any stringy fibres from the edges of the beans, top and tail them, then cut them into 6cm pieces.


  1. Halve the tomatoes. Using the large holed side of a box grater, grate the tomatoes into a bowl. Discard the skins.
  2. Heat the olive oil in a large frying pan over a medium-low heat, add the onion and sauté gently, until soft, about 10 minutes. Add the garlic and sauté for a further minute.
  3. Stir in the beans, then the tomato pulp and some salt and pepper. Bring to a simmer over a medium heat and cook for 10 minutes.
  4. Add the herbs and simmer for another 5 minutes until the sauce has thickened and the beans are tender. Check the seasoning and serve, warm or cold.