(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.
- Halve the tomatoes. Using the large holed side of a box grater, grate the tomatoes into a bowl. Discard the skins.
- 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.
- 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.
- 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.