4 cups halved heirloom cherry tomatoes (or other thin-skinned tomatoes)
2 tablespoons virgin olive oil
1/2 cup filtered water
4 cloves garlic, thinly sliced
1 large shallot, chopped
2 tablespoons fresh parsley, chopped
1 giant handful fresh basil leaves, ripped
Sea salt and coarse ground pepper to taste
2 cups scarlet runner beans
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, throw 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 runner 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). Serve immediately.
We thank WithFoodAndLove.com for this recipe.