Vegan Green Beans Braised with Tomato Sauce

Ingredients

• 2 beefsteak tomatoes
• 2 1/2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 clove garlic
• 1 shallot garlic cloves
• minced
• 1/2 pound green beans
• trimmed
• 1/4 teaspoon crushed chili flakes or Aleppo pepper
• Salt
• to taste
• Ground whit epepper to taste
• 2 1/2 inch thick slices country bread
• 8 medium basil leaves
• sliced into chiffonade

Instructions

1. Bring a small saucepan of water to a boil.
2. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes.
3. Drain and rinse under cold water until cooled.
4. Peel tomatoes, cut in half, discard seeds and cut into small cubes.
5. Place in bowl and set aside.
6. In a medium saucepan over medium-low heat, heat 2 1/2 tablespoons of the olive oil until shimmering.
7. Add garlic and stir until barely translucent; do not allow to brown.
8. Add the shallots and stir until translucent.
9. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
10. Add green beans, spreading them evenly in the pan.
11. Add chili flakes and reduce heat to medium-low.
12. Simmer, covered, until beans are fork tender, about 15 minutes.
13. Season with salt and pepper to taste.
14. Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown.
15. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice.
16. Sprinkle with basil and serve immediately.