Green Beans With Tomato Sauce
Green Beans with Tomato Sauce is a humble, heartwarming dish that brings big flavor on a small budget. Tender green beans are gently simmered with garlic, onions, and ripe tomatoes until everything melds into a savory, rustic sauce. It’s simple, comforting, and pairs perfectly with just about any main dish you can come up with.
Why You Will Love This Recipe
You’re gonna love this recipe because it’s a one pot wonder that uses easy-to-find ingredients that delivers the flavor. As I already said, you can pair this with almost any kind of main dish, such as our Smoked Pork Tenderloin, Slow Cooker Roasted Chicken, or our Easy Grilled Orange Rosemary Chicken Kebabs.
See the recipe card for a full list of ingredients and quantities.
How To Make Green Beans With Tomato Sauce
Tips
- Use fresh green beans when possible—they hold their texture better and have a sweeter flavor than canned or frozen.
- Don’t overcook the beans. You want them tender but not mushy. Blanching before adding to the sauce helps preserve their color and bite.
- Let the sauce simmer. Giving the tomatoes time to reduce brings out their natural sweetness and creates a richer flavor.
- Season to taste. The final flavor depends a lot on your tomatoes, so adjust salt and pepper as needed. A pinch of crushed red pepper adds a little kick if you like heat.
- Finish with good olive oil. A final drizzle of quality olive oil adds depth and a silky texture.
Variations
- Add potatoes: Toss in a few diced yellow potatoes or fingerlings for a heartier dish. Simmer them with the tomatoes until fork-tender before adding the green beans.
- Try crushed tomatoes: Swap the diced tomatoes for crushed if you prefer a smoother, more saucy consistency.
- Spice it up: Add a pinch of red pepper flakes or a dash of chili oil to give the dish a gentle heat.
- Toss in herbs: A few sprigs of thyme or a handful of fresh basil leaves can add a lovely herbal note.
- Make it a main: Stir in cooked white beans or chickpeas for extra protein and turn it into a light vegetarian meal.
FAQs
Fresh is best for texture, but in a pinch, you can use canned—just skip the blanching and reduce the cooking time so they don’t turn mushy.
Yes! This dish actually gets better as it sits. Make it a day ahead and reheat gently on the stove before serving.
We recommend canned diced or crushed plum tomatoes, but if it’s summer and you’ve got ripe fresh tomatoes, use them! Just chop and simmer a little longer to break them down.
Other Delicious Sides Recipes
Green Beans With Tomato Sauce Recipe
Ingredients
- 2 lb Green beans stems removed
- 28 oz Diced tomatoes undrained
- 1/4 cup Olive oil extra virgin
- 1 cup Onion diced
- 3 cloves Garlic minced
- 1/2 tsp Black pepper
- 1/2 tsp Kosher salt
- 2 tbsp Parsley chopped finely, optional
Instructions
- In a large skillet over medium heat, heat the olive oil until it begins to shimmer.1/4 cup Olive oil
- Add the diced onion and cook until translucent, about 5 minutes.1 cup Onion
- Stir in the garlic and cook for 1 more minute until fragrant.3 cloves Garlic
- Add the diced tomatoes (with their juices) and bring the mixture to a low simmer.28 oz Diced tomatoes
- While the sauce simmers, bring a large pot of salted water to a boil.
- Add the green beans and blanch for 3 minutes, then drain.2 lb Green beans
- Stir the green beans into the tomato mixture. Simmer together for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the beans.
- Season with salt and pepper to taste.1/2 tsp Black pepper, 1/2 tsp Kosher salt
- Remove from heat and garnish with chopped parsley and a drizzle of olive oil if desired.2 tbsp Parsley
- Serve warm or at room temperature.