thanks to Rigib for the pic

thanks to Rigib for the pic

A dish that is extremely simple and normally made in June when both green beans and tomatoes are in season. In Tuscany vegetables are often cooked in tomato sauce.
Ingredients
3 tablespoons olive oil
1 red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1.2 kg (2 lb 10 oz) fresh ripe tomatoes, skinned and chopped
600 g (1 lb 5 oz) green beans, washed
a small handful of chopped parsley
about 10 basil leaves, roughly torn

Preparation
Heat the olive oil in a large pan. Add the onion and saute. Add the garlic and the tomatoes, simmer for a few minute. Add the beans, parsley, basil and do not add water the beans and tomatoes will release their liquid. Season with salt and pepper.
Lower the heat to a minimum, cover and simmer for an hour, or untill the beans are very tender. Stir from time to time. Serve hot or even at room temperature.

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