I used to use any canned tomatos, but now I use San Marzano alsways. There's a definite taste difference. San marzano is long, packed, juicy, sweet... it's worth the $$. Here's the photo of mine. if you go here, you can see their photo.
just when I added the green beans. From here, I simmered this for about 20 min. I wanted these particular greenbeans to be ... soft
IngredientsI did not have chilli pepper... so I omitted it, but yes, I think it would've been even better with it.
- 1/4 cup/59 ml extra-virgin olive oil
- 1 onion, chopped
- 2 dried chile peppers, crushed, optional
- 2 cups/500 ml plum tomatoes, peeled
- 1 1/4 pound/571 g string beans, tips trimmed
Heat up the olive oil in a saucepan. Add the onion and chile peppers, if using, and stir. Cook until the onions are translucent and soft. Then add the tomatoes and salt, to taste. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the string beans to the pan, cover with lid and let simmer for 10 to 15 minutes. Serve the dish hot or at room temperature.