1 1/2 lbs. fresh green beans
1/4 c. butter
3/4 tsp. garlic salt
1 1/2 tsp. fresh basil, chopped or 1/2 tsp. dried whole basil
1 1/2 c. water
1 tbsp. sugar
1/4 tsp. pepper
2 c. halved cherry tomatoes

Wash beans; trim ends and remove strings. Cut into 1 1/2 inch pieces. Combine beans and water in a saucepan; bring to a boil. Cover, reduce heat, and simmer for about 20 minutes. Drain. Melt butter in a skillet; stir in sugar, garlic salt, salt, pepper, and basil. Add tomatoes; stir gently, cooking just until soft. Pour tomatoes and sauce over beans; toss gently. Yield: 6 servings.