1 pound firm, ripe tomatoes
2 teaspoons olive oil
2 cloves garlic, minced
2 pounds fresh green beans, trimmed
Salt and pepper to taste
1 cup fresh basil, sliced
4 ounces goat cheese, crumbled

Boil a large saucepan of water. Drop tomatoes into water, return to boil and blanch for 1 minute. Drain and allow to cool. Peel tomatoes, remove seeds and cut into large pieces. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook until lightly browned. Add tomatoes and cook for 5-6 minutes over high heat. Add green beans, salt and pepper to taste, cover and reduce heat to medium. Cook until green beans are tender, stirring occasionally. Remove from pan; toss with basil and sprinkle with goat cheese before serving.

Makes 8 Servings
Serving Size: 6 ounces