Ingredients:
- 4 cups halved heirloom cherry tomatoes
- 2 tablespoons of virgin olive oil
- 1/2 cup of filtered water
- 4 cloves of garlic, grated on a microplane or minced
- 1 large shallot, chopped
- 2 tablespoons of fresh chopped parsley
- 1 giant handful of fresh basil leaves, ripped
- sea salt and coarse ground pepper to taste
- 2 cups of fresh green beans, end snipped
In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. *If you are using this marinara recipe for pasta or another dish, through in the basil, stir and it is ready to be served.
Once the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through {cover with a lid if necessary}. Eat ASAP - so yummy and so perfect for a light summer meal.
{serves 2-4}
For more information and recipes from Sherrie visit her blog, With Food + Love
