Ingredients

serves 4

　　1/2 small loaf of country white bread

　　1 medium ripe tomato, cored and chopped into 1/2-inch cubes

　　Kosher salt

　　2 tablespoons olive oil

　　1 pound green beans, trimmed

　　Freshly ground black pepper

　　2 garlic cloves, minced

　　

Step 1

Preheat the oven to 250°F.

　　

Step 2

Remove the crust from the bread, tear the bread into 2- to 3-inch chunks, and scatter them on a baking sheet. Bake for 15 minutes until the outside is firm and crusty but not browned and the inside is still soft. Let the bread cool.

　　

Step 3

Meanwhile, toss the chopped tomatoes with 1/4 teaspoon salt and 1 tablespoon of the oil, and set aside.

　　

Step 4

Bring a large pot of salted water to a boil.

　　

Step 5

Tear the cooled bread into 1/4- to 1/2-inch pieces. Measure out 1 cup and reserve the rest for another use. Put the bread crumbs in a small skillet and toast over medium-high heat for 4 to 6 minutes, until golden. Transfer to a plate and set aside.

　　

Step 6

Blanch the green beans in the boiling water for 3 to 5 minutes, until just tender. Drain and transfer to a warm serving dish. Add the tomatoes and toss, seasoning with a little salt and pepper.

　　

Step 7

Heat the remaining 1 tablespoon oil in the same small skillet over medium heat, and add the garlic. Sauté just until it begins to turn golden and is fragrant, about 30 seconds. Quickly add the bread crumbs and toss to combine. Sprinkle over the beans.

　　Cooking in the Moment