Summer Green Beans with Tomato Vinaigrette



1-1/2 lb green beans, trimmed
1/4 cup extra-virgin olive oil
2 anchovy fillets, minced (or 1/4 tsp salt)
4 cloves garlic, thinly sliced
1 cup chopped seeded peeled tomatoes
1/2 tsp salt
1/2 tsp granulated sugar
1/4 tsp pepper
2 tbsp red wine vinegar

1. In large pot of boiling salted water, blanch beans until tender-crisp, about 5 minutes. Drain; chill under cold water and drain again. Place in heatproof salad bowl.
2. In skillet, heat oil over medium heat; fry anchovies and garlic until garlic is golden, 2 to 3 minutes. Add tomatoes, salt, sugar and pepper; fry for 30 seconds. Stir in vinegar. Pour over beans and mix well; let cool.
* Tip: To peel and seed tomatoes: Plunge tomatoes into boiling water; boil until skins are loosened, about 15 seconds. Drain; chill in cold water and drain again. Peel, core and halve tomatoes. Using small spoon or fingers, squeeze or scoop out seeds.

Yield: 6 servings

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