- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 tomatoes, peeled, seeded, chopped, or 1/2 pint cherry or grape tomatoes, halved or quartered
- 1 pound green beans, blanched, shocked
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 tablespoon minced fresh basil and thyme or other combination of fresh herbs
- Place the oil and garlic in a large skillet over medium-high heat. Cook, stirring, just until the garlic begins to become aromatic, about 30-60 seconds; stir in the tomatoes. Cook, stirring, until tomatoes are just softened, about 30 seconds.
- Add the beans; toss with the tomatoes and garlic. Cook until beans are just warmed through, about 2 minutes. Season with salt and pepper to taste. Toss with fresh herbs.