You are here: Home » Recipes » Green Bean and Tomato Saute Green Bean and Tomato Saute Kitchen Tested Yield 6 servings Prep 10 mins Cook 30 mins Almost like a warm green bean salad, this side dish has lots of flavor on tap. PrintEmail Make this sauté in two batches unless you have an extra-large skillet. You can use fresh or dried marjoram and basil. Ingredients Kosher salt for salting water1 1/2 pounds fresh French-style green beans, trimmed2 tablespoons extra-virgin olive oil3 garlic cloves, minced1 large shallot, minced1 cup ripe grape tomatoes, cut into halves1 tablespoon sugar1 tablespoon balsamic vinegar1/2 teaspoon dried marjoram1/2 teaspoon dried basil1/4 teaspoon salt Freshly ground black pepper Instructions Bring a large pot of water and salt to a boil. Add green beans and cook until al dente, about 3 minutes. Remove green beans and plunge immediately into a large bowl of ice water. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and shallot and cook 2 minutes. Add tomatoes and sugar and cook until just beginning to wilt, about 1 minute. Stir in green beans, vinegar, marjoram and basil and cook until thoroughly heated. Sprinkle with salt and pepper. Recipe by Marge Perry and David Bonom.