This is a great match: our meaty, full-flavored Romanette green beans with sweet Dr. Carolyn cherry tomatoes.
We think these golden cherry tomatoes are the best ever, with an assertive sweetness and round flavor. I was happy to see our opinion confirmed in the Southern Exposure Seed Exchange catalogue. "The most flavorful yellow cherry tomato we have grown," they write. "It has an excellent balance of sugar, tartness and depth of flavor."
In case you are wondering where "Dr. Carolyn" comes from, the tomato is named for Dr. Carolyn Male, one of the country's foremost tomato experts and the author of "100 Heirloom Tomatoes for the American Garden." In fact, it was from that book that I first thought to purchase some Dr. Carolyn seeds.
We have just one plant in our garden this year, but it is covered with golden tomatoes--more than enough for us. Plus, the plant seems utterly resistant to the fungal diseases that otherwise ravage less sturdy tomato varieties in our hot, humid District of Columbia climate.
We are also in love with these Romanette beans, an Italian variety of flat bean that grows profusely on compact bush plants. So easy to grow, and so productive. They make a perfect side dish simply cooked in salted water, then dressed with olive oil and grated Parmesan cheese. But combining them with the Dr. Carolyn tomatoes results in an ecstatic mingling of late-summer flavors.
Simply get a non-stick saute pan very hot on the stove, coat the bottom with extra-virgin olive oil and drop in a small bowl full of halved cherry tomatoes. While they sizzle, season with coarse salt. Toss one or two times until the tomatoes are showing the faintest hint of brown and are beginning to melt. Then toss in cooked green beans, season with a little more salt and freshly ground black pepper. Drop in a few basil leaves cut into a chiffonade and a splash of sherry vinegar. Toss a couple of times until the beans are heated through.
The final result isn't exactly pretty, but you'll be eating it right out of the pan.