Ingredients
1/2 kg green beans
sea salt
3-4 tblspn extra virgin olive oil
200g firm ripe tomatoes
1 garlic cloves, bruised
1 tblspn lemon juice
black pepper
basil leaves
Preparation
Top and tail beans. Wash and cook uncovered in plenty of boiling salted water until al dente. Remember to add a good deal of salt to the water, as green beans can very insipid. Drain, refresh quickly under running cold water. Blot with kitchen paper and dress with a third of the olive oil. Leave to cool.
While the beans are cooking, drop the tomatoes into the same pan. Count to 10 the retrieve them and plunge into cold water. Skin them and cut them and cut them into wedges, discard the seeds.
Put the rest of the oil, the garlic, lemon juice and plenty of pepper in a bowl and leave to infuse for at least an hour. (??)
Remove garlic from sauce and pour over the beans and tomatoes
