What to do With Your Bumper Crop of Cherry Tomatoes

I'm growing cherry tomatoes on my back patio and with this heat all of the sudden I have a ton of them. We use them in salads all the time but last night I decided to get creative. I had some fresh green beans from the farmers market and of course all my tomatoes.

I nabbed this recipe from Allrecipes.com and I switched a few things up

Ingredients:

1 1/2 pounds green beans, trimmed and

cut into 2 inch pieces

1 1/2 cups water

1/4 cup butter

1 tablespoon sugar

I used 2 cloves of fresh garlic chopped instead of garlic salt and I added bacon bits.

Directions:

Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.

Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

It turned out amazing

3/4 teaspoon garlic salt

1/4 teaspoon pepper

1 1/2 teaspoons chopped fresh basil

2 cups cherry tomato halves

Categories: Food & Drink