Green Beans Stewed With Tomatoes
1 lb green beans (can also use fennel, asparagus or broccoli instead)
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
2 garlic cloves, crushed
1 teaspoon dried basil
2 ripe tomatoes, diced
1 tablespoon balsamic vinegar
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
Prep Day: Trim ends of beans; cut into 1 1/2 inch lengths. In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well. In a large non stick skillet, heat oil and add onion, garlic and basil. Cook for 2 minutes or until softened. Add remaining ingredients, except beans, and cook for 3 minutes then add beans. Simmer for an additional 5-10 minutes until tender, stirring often. If necessary add more water to keep mixture moist. Label and freeze in freezer bags or freezer containers for up to 4 months.
Serve Day: defrost in fridge overnight and then reheat. Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.