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Green Beans in Tomato Sauce

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Green Beans in Tomato Sauce is a straightforward side dish that is rich and colorful. The best part about this recipe was using fresh green beans from my mom’s garden. If you still have green beans or can find them at the market, give this dish a try.

Fresh is best for this side dish of Green Beans in Tomato Sauce.

I mentioned recently that I was headed back to Ohio for my high school reunion. It was a great time of year to be there: the air was crisp, the sun was shining for most of the time, and the very tips of the leaves on the trees were just starting to turn color. It was the perfect setting for a homecoming. (I originally posted this recipe in 2015.)

Use fresh green beans to make a flavorful side dish: Green Beans in Tomato Sauce

Given the time of year, my mom was starting to wrap up her garden. She had vegetables ready for canning, and a few miscellaneous veggies on her counters for meals for the week ahead. I saw a basket of the last of the green beans, but at the time, I didn’t know I’d be using them to make Green Beans in Tomato Sauce.

Save this recipe for Charred Green Beans with Burrata and Peaches for the summer season. It’s so good, and using fresh peaches makes it so tasty! 

The reunion was so much fun! I visited with great friends, many of whom I don’t see often, or really, at all (Facebook doesn’t count). People came from far and wide for the festivities (including our exchange student who traveled from Sweden), and many of us hung out together over the course of several days.

Dig your fork into Green Beans in Tomato Sauce. It makes a great side dish!

Eventually, the fun and my trip came to a close, and it was time for everyone to return home again. I was heading back to Phoenix soon, and already missing the fall weather that was settling into Ohio.

If you know Italian mothers, you know they always send you home with food in your bag. It could be a sandwich for the flight, or in my case, a few bags of vegetables for your suitcase. As I was packing, my mom handed me a bunch of fresh-picked green beans and bundle of banana peppers for the road.

If you have fresh veggies on hand, consider making my Sautéed Peppers, Tomatoes & Zucchini dish. It’s so easy to make and you can switch it up with whatever veggies you have.

When I got home, I decided that I’d use the green beans for a side dish that my mom makes often. Green Beans in Tomato Sauce sounds simple – and it is – but the flavors are so vibrant and rich.

Keep Green Beans in Tomato Sauce in mind as you get ready for your holiday side dish choices!

I tossed this simple side together but ended up using it as the centerpiece for a light meal I served with cheese, olives, and Italian bread (great for dipping into the sauce, by the way). Consider these green beans as an idea for a light, Meatless Monday meal, too.

Fresh green beans are also wonderful in my recipe for Fresh Green Bean and Tomato Salad in Creamy Garlic Dressing.

Think about adding Green Beans in Tomato Sauce to your list of sides for the upcoming holiday season. It doesn’t disappoint!

Green Beans in Tomato Sauce is a simple, straightforward, and delicious side dish. You'll love the fresh flavors and colors combined in this veggie dish.

 

Serves 4

Green Beans in Tomato Sauce

This simple dish of Green Beans in Tomato Sauce makes a vibrant and flavorful side dish. Keep it in mind as you prepare your holiday menus!

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5 based on 2 review(s)

Ingredients

  • 1 pound fresh green beans, trimmed and snapped in half
  • 1-1/2 tablespoons olive oil
  • 1/4 cup onion, cut into thin strips
  • 2 garlic cloves, sliced thin
  • 1 small jalapeño pepper, seeds and membrane removed, diced
  • 1 (14-ounce) can diced tomatoes in juice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup water, reserved from cooking the green beans

Instructions

  1. Cook the green beans in boiling water for about 5 minutes. Drain (reserve 1/2 cup of the cooking water), then place the green beans in a bowl of ice water to stop them from continuing to cook. Drain and set aside.
  2. Add the olive oil to a large skillet over medium heat. When hot, add the onion and cook for 3-4 minutes, or until it begins to soften.
  3. Add the garlic and jalapeño and cook for another 30 seconds.
  4. Add the tomatoes in juice, the tomato paste, salt, black pepper, and red pepper flakes to the skillet. Increase the heat to high and bring to a boil, and stir.
  5. Reduce the heat to medium-high, and add the green beans. Cook for 15 minutes, stirring occasionally, until the green beans begin to soften and the sauce thickens. If you feel you need to add more liquid to the mixture, add the reserved water, 1/4 cup at a time (you may only need 1/4 cup).
  6. Serve warm.
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Comments

  4. I make something similar called Lebanese Green Beans and just adore it. I love that you used jalapeño in yours--never thought to do that! This would be so good over rice.
    Reply

    • Hi Julia! You're the second person to mention a Lebanese/Middle Eastern version AND serving over rice :) Love how this can be so versatile! Thanks for stopping by!
      Reply

    • Hi Gwen! That's what we did -- ate it as a main dish along with crunchy bread, cheese & olives. Yum! Thanks for stopping by!
      Reply

    • Hi Michelle - I'm glad you like this! A Middle Eastern version sounds like a good idea, too! Thanks for coming by!
      Reply

    • Thanks so much! These aren't too crazy, out-of-the ordinary, but I love the flavors together! Thanks for stopping by!
      Reply

    • Hi Christina! Love the idea for added beans! Another reader suggested serving over rice for a main dish. I love the flavors! Thanks for popping over!
      Reply

  14. That's great that you got to catch up with your high school friends! We had a HS reunion last year, but unfortunately, I was in England at the time! Guess I'll have to wait a few more years for the next one!These green beans look so tasty, Patricia!
    Reply

  15. This dish was wonderful. I love the little kick from the peppers. As a main dish, it is great served over rice. We loved it.
    Reply

  19. I've been enjoying the crisp fall weather in Chicago. I'm glad you got to experience a bit of it. I love simple dishes like this. So fresh and light and lovely.
    Reply

  21. We were so delighted with how well our green beans did in our garden this year (lots of firsts for this transplanted Canadian family :D ) -- I was able to feed our family of 4 repeatedly with them - practical/economical and delicious - and yes! they are still coming up from the ground :) I love the tomato accent in this recipe... so lovely with garlic and complementary seasonings. Great idea, thanks Patricia!
    Reply

    • How great, Kelly! You're lucky you can have such a productive garden! I love green beans - hope you give this a try with what might be the season's end of green beans :)
      Reply

  34. What a wonderful recipe I make something like this with some chili pepper and it is absolutely amazing I will try this recipe naps I have saved . -xoxo Candace
    ★★★★★
    Reply

  35. I love the idea of this dish for a Meatless Monday. With olives, french bread and some cheese as you suggest, it would be perfect!!
    Reply

  39. This recipe looks really delicious. For sure, my hubby would love this green beans in tomato sauce. I will definitely give this a try.
    Reply

  43. Now where has this dish been hiding all my life lol! This looks so delish and simple enough to make. Gonna add this to my meal plan as I’m trying to add in more veggies!
    Reply

  46. Yum, my favorite way to eat green beans! Nate and I make beef tips in a tomato sauce that would taste awesome with this. I know you don't eat a lot of meat, but you should try it. I'll have to get you the recipe. Pat would love it anyhow!
    Reply

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