Vegan Green Beans Braised with Tomato Sauce

• 2 beefsteak tomatoes
• 2 1/2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 clove garlic
• 1 shallot garlic cloves, minced
• 1/2 pound green beans, trimmed
• 1/4 teaspoon crushed chili flakes or Aleppo pepper
• Salt, to taste
• Ground whit epepper to taste
• 2 1/2 inch thick slices country bread
• 8 medium basil leaves, sliced into chiffonade

1. Bring a small saucepan of water to a boil.
2. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes.
3. Drain and rinse under cold water until cooled.
4. Peel tomatoes, cut in half, discard seeds and cut into small cubes.
5. Place in bowl and set aside.
6. In a medium saucepan over medium-low heat, heat 2 1/2 tablespoons of the olive oil until shimmering.
7. Add garlic and stir until barely translucent; do not allow to brown.
8. Add the shallots and stir until translucent.
9. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
10. Add green beans, spreading them evenly in the pan.
11. Add chili flakes and reduce heat to medium-low.
12. Simmer, covered, until beans are fork tender, about 15 minutes.
13. Season with salt and pepper to taste.
14. Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown.
15. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice.
16. Sprinkle with basil and serve immediately.

beefsteak tomatoes, extravirgin olive oil, clove garlic, shallot garlic, green beans, crushed chili flakes, salt, ground whit epepper, country bread, basil

Taken from cooking.nytimes.com/recipes/1015690 (may not work)