green beans with tomato

http://dinersjournal.blogs.nytimes.com/2011/02/14/the-temporary-vegetarian-vegan-green-beans-braised-in-tomato-sauce/#more-47381

Yield 2 servings

Time 45 minutes

Adapted from John Fraser, Chef/Owner, Dovetail

Ingredients

• 2 beefsteak tomatoes
• 2 1/2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 clove garlic
• 1 shallot garlic cloves, minced
• 1/2 pound green beans, trimmed
• 1/4 teaspoon crushed chili flakes or Aleppo pepper
• Salt, to taste
• Ground whit epepper to taste
• 2 1/2 inch thick slices country bread
• 8 medium basil leaves, sliced into chiffonade

Method

• 1. Bring a small saucepan of water to a boil. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes. Drain and rinse under cold water until cooled. Peel tomatoes, cut in half, discard seeds and cut into small cubes. Place in bowl and set aside.
• 2. In a medium saucepan over medium-low heat, heat 2 1/2 tablespoons of the olive oil until shimmering. Add garlic and stir until barely translucent; do not allow to brown. Add the shallots and stir until translucent. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
• 3. Add green beans, spreading them evenly in the pan. Add chili flakes and reduce heat to medium-low. Simmer, covered, until beans are fork tender, about 15 minutes. Season with salt and pepper to taste.
• 4. Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice. Sprinkle with basil and serve immediately.