Recipe created by Chef Max Shapiro
This recipe is great if you are out numbered with cherry tomatoes. A great side dish any time.
- 2 ½ cups Cherry tomatoes cut in half
- 1 Tbsp fresh Basil, chopped
- ¼ tsp fresh cracked blk pepper
- ¾ tsp garlic salt
- 1 Tbsp sugar
- ¼ cup of butter
- 1 ½ cups water
- 1 ½ lbs of Romano beans or green beans, trimmed and cut into 2 to 3 inch pieces
Place beans and water into a large sauté pan. Cover, bring to a boil, and reduce heat to a simmer until tender, about 10 mins.
Drain beans, and set aside.
Heat a large sauté pan over medium heat. Melt butter. Add sugar, garlic salt, pepper, and basil, Stir.
Add tomatoes, and cook, stirring gently just until soft.
Pour the tomato mixture over beans and toss gently to blend.