Green Beans with Tomatoes

How to prepare green beans with tomatoes

1. Trim the ends off the green beans and wash them. Take bunches, line them up on the work surface, and cut into segments.
   Score the tomatoes with an X and blanch for 15 seconds, then peel. Cut into rounds.
2. Sauté the finely chopped onion in 2 tablespoons of oil until softened (5 to 10 minutes). Add the crushed garlic and sauté for 30 more seconds. Add the tomato paste, salt, and black pepper, and sauté for 1 more minute.
3. Add the green beans and mix with the onion. Tuck the basil sprig among the beans.
4. Arrange the tomato slices on top, sprinkle with a little salt, pepper, and chili. Pour the remaining oil over. Pour water around the edge of the pot until it reaches halfway up the beans (I used 150 ml).
5. Bring the contents of the pot to a boil, cover with a lid, and reduce heat to medium-low. Simmer covered for 15 minutes. After this time, add the sugar and vinegar and stir. The tomatoes, which have softened in the meantime, will break into pieces and mix with the beans.
7. Cover again and let simmer for another 15-20 minutes (until the beans are done).
8. Remove the lid, add the chopped basil leaves, and continue simmering until the sauce reduces and you can see the oil pooling on top of the sauce around the edges (about 5 minutes). Adjust salt to taste.
9. Serve warm or at room temperature with fresh rustic bread.

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