Green Beans with Potatoes and Fresh Tomatoes

Peel the tomatoes, remove the seeds, and cut them into evenly sized pieces. Blanch them in boiling water for about 2 minutes, then drain. This brief cooking time should soften them without completely breaking them down, facilitating the formation of a smooth sauce.

Trim the green beans on both sides and clean them thoroughly. Leave them whole or divide them only if necessary, maintaining a uniform size to promote even cooking with the sauce.

Peel the onion and the two cloves of garlic, then slice or chop them. Heat a little extra virgin olive oil in skillet and fouls gently sauté over medium heat until the onion becomes soft and lightly golden and the garlic releases its aroma, without letting it darken.

Add the blanched tomatoes to the soffritto and add the basil chopped by hand. Salt and let it cook for 10 minutes over medium heat, stirring when necessary. The sauce is ready when it appears soft and slightly reduced; add a little water only if it tends to dry out too much.

Add the cleaned green beans to the tomato sauce and mix them with the sauce. Continue cooking for 5 minutes. over medium heat, until they begin to soften but still retain a firm consistency. The sauce should continue to simmer without sticking to the bottom.

Peel the potatoes, preferably new ones, and cut them into chunks of similar size. Join them to the skillet after the first 5 minutes of cooking the green beans, distributing them among the vegetables so that they absorb the tomato flavor evenly.

Pour two glasses of water, cover the skillet if necessary and cook over medium heatContinue until the potatoes and green beans are fork-tender and the sauce has transformed into a smooth sauce, still moist but not watery.

Taste the preparation and season with salt to taste and pepper. Mix gently so as not to break the potatoes and make sure the tomato coats the vegetables well. Serve the dish when piping hot, with the pan juices evenly distributed.