For 4 people

Use this method for braising green beans in fresh tomato sauce when the beans are too soft after steaming or blanching. Some green beans at farm stands have been harvested later than ideal and are not as crisp as they should be. Ripe homegrown tomatoes, peeled and seeded, make a sauce that’s ready almost instantly. Add the beans and let them soften for 10 minutes; they will still retain some of their bright color. Cumin, coriander and crushed red pepper, such as Aleppo or Maras, add lots of flavor to the sauce. Spoon the beans alongside grilled fish or meat.

• 3

  medium ripe tomatoes

• 2

  Tablespoon olive oil

• 1

  medium onion, roughly chopped

• Salt and black pepper to taste

• 1

  Garlic clove, finely chopped

• 1

  Teaspoon ground cumin

• 1

  Teaspoon ground coriander

• ½

  Teaspoon Aleppo or Maras pepper or crushed red pepper or more to taste

• A pinch of sugar

• ¼

  Cup of water or more if necessary

• 1

  Pound green beans, cleaned at the stem end

• 3

  tablespoons chopped fresh basil, oregano, thyme or parsley

• 1. Bring a pot of water to a boil. Have a large bowl of cold water ready. Core the tomatoes and cut a very shallow X into the smooth end of each tomato. Using a slotted spoon, transfer the tomatoes to the boiling water, let stand for 10 seconds, then transfer to the cold water. When the tomatoes are cool enough to handle, use a paring knife to peel the tomato skins off. If they don’t come off, return the tomatoes to the boiling water for 5 seconds, let cool, and try again.

• 2. Halve the tomatoes horizontally. Take one half with each hand and press the seeds into a bowl. Roughly chop the flesh.

• 3. In a large skillet over medium heat, heat the olive oil. Add the onion with a generous pinch each of salt and black pepper. Cook, stirring frequently, for 8 minutes, or until the onion begins to soften. Add the garlic and cook, stirring, for 1 minute more.

• 4. Add cumin, coriander and Aleppo, Maras or crushed red pepper to the pan. Cook, stirring, for 1 minute until the spices are aromatic.

• 5. Add sugar, 1/4 cup water and tomatoes to the pan. Cook, stirring, for 5 minutes, or until tomatoes begin to break down.

• 6. Add the green beans and 2 tablespoons basil, oregano, thyme or parsley. Bring to a boil, reduce heat and cover the pan. Cook for 10 minutes, turning the beans in the sauce several times, or until tender and the tomatoes are reduced to a sauce. If the pan seems dry during cooking, add more water, 2 tablespoons at a time.

• 7. Place the beans in a bowl and sprinkle with the remaining tablespoon of basil, oregano, thyme or parsley.

Sheryl Julian

For 4 people

Use this method for braising green beans in fresh tomato sauce when the beans are too soft after steaming or blanching. Some green beans at farm stands have been harvested later than ideal and are not as crisp as they should be. Ripe homegrown tomatoes, peeled and seeded, make a sauce that’s ready almost instantly. Add the beans and let them soften for 10 minutes; they will still retain some of their bright color. Cumin, coriander and crushed red pepper, such as Aleppo or Maras, add lots of flavor to the sauce. Spoon the beans alongside grilled fish or meat.

1. Bring a pot of water to a boil. Have a large bowl of cold water ready. Core the tomatoes and cut a very shallow X into the smooth end of each tomato. Using a slotted spoon, transfer the tomatoes to the boiling water, let stand for 10 seconds, then transfer to the cold water. When the tomatoes are cool enough to handle, use a paring knife to peel the tomato skins off. If they don’t come off, return the tomatoes to the boiling water for 5 seconds, let cool, and try again.

2. Halve the tomatoes horizontally. Take one half with each hand and press the seeds into a bowl. Roughly chop the flesh.

3. In a large skillet over medium heat, heat the olive oil. Add the onion with a generous pinch each of salt and black pepper. Cook, stirring frequently, for 8 minutes, or until the onion begins to soften. Add the garlic and cook, stirring, for 1 minute more.

4. Add cumin, coriander and Aleppo, Maras or crushed red pepper to the pan. Cook, stirring, for 1 minute until the spices are aromatic.

5. Add sugar, 1/4 cup water and tomatoes to the pan. Cook, stirring, for 5 minutes, or until tomatoes begin to break down.

6. Add the green beans and 2 tablespoons basil, oregano, thyme or parsley. Bring to a boil, reduce heat and cover the pan. Cook for 10 minutes, turning the beans in the sauce several times, or until tender and the tomatoes are reduced to a sauce. If the pan seems dry during cooking, add more water, 2 tablespoons at a time.

7. Place the beans in a bowl and sprinkle with the remaining tablespoon of basil, oregano, thyme or parsley.Sheryl Julian