Green Beans with Tomato Sauce

1 pound green beans (fresh or frozen)

3 tablespoons olive oil

2-3 cloves garlic, sliced

1 pound cherry tomatoes, chopped

3-4 basil leaves

1/2 teaspoon salt

Trim green beans. Steam until tender-crisp, about 3 minutes. Set aside.

In a saucepan heat the olive oil and saute garlic over medium heat until browned. Add tomatoes, basil and salt. Reduce to low heat and simmer 20-25 minutes. Stir in green beans to coat with sauce, cook about 4 to 5 minutes or until hot. Turn off heat, let sit 5 minutes.

Serves four to six.

Cook's note: This can be a hot or cold appetizer with whole wheat bread or a side dish.