Green Beans with Tomato Concasse

Green Beans with Tomato Concasse
1 1/2 pounds fresh green beans, trimmed
3-4 ounces butter
Salt and pepper to taste
Tomato Concasse
8 ounces tomatoes
2 ounces diced onions
2 teaspoons chopped fresh garlic
2 ounces olive oil
2 ounces white wine
Salt and pepper to taste
Boil the green beans in salted water until tender but firm. Drain and cool under cold water. Saute green beans in butter for 3 minutes.
To prepare Tomato Concasse: Blanch tomatoes in boiling water for 2 to 3 minutes. Peel tomatoes. Cut in half crosswise. Gently squeeze out the seeds. Dice tomatoes and add onions, garlic, olive oil and white wine. Pan simmer for 4 minutes; add salt and pepper to taste.
Stir the concasse into the green beans and serve.
Serves eight.
Nutrition values per serving: 176 calories, 16 g fat, 8 g carbohydrates, 3 g fiber, 2 g protein, 23 mg cholesterol, 9 mg sodium.
Chef Jeronimo Rubio Signature Room at Seven Bridges, Woodridge