Snap Beans with Tomatoes (Rome)

Vegeterian

Ingredients

Snap Beans - 1 1/2 pounds

Ripe tomatoes - 1 1/2 pounds

Oil or butter - 2 tbsps

Onion, finely chopped - 1 small

Salt and pepper

Parsley, finely chopped - 2 sprigs

Trim the beans and wash them. Leave in cold water until required. Peel the tomatoes, chop them into small pieces and discard seeds.

Melt the oil or butter in a large pan and saute the onion until golden. Add the tomatoes, stir well and let them come to a gentle boil. Add the beans and season with salt and pepper. Cover the pan and cook slowly for 30 minutes or until the beans are tender and sauce is reduced. Garnish with parsley and serve hot.

Serves 6