This is a very easy, very quick side dish that compliments almost anything but is particularly good with roasted or baked chicken. I got the original recipe from allrecipes.com and have tweaked it only slightly. I cut the amount of butter in half. Also, the original used a tablespoon of sugar in the sauce and I omit that. But if you like sweet tomato sauces, go for it. Something about sugar and tomatoes together is just a “no” for me. Tomatoes were meant for salt and pepper and herbs. No sugar, but thank you anyway.
Bring the green beans and water to a boil, cover and reduce heat to low. Simmer until tender, about 10 minutes. Drain and set aside.
Melt the butter in a skillet over medium heat. Stir in the garlic salt, pepper and basil.
Add the tomatoes and cook, stirring gently just until soft.
Add the green beans to the skillet with the tomato mixture and toss gently to blend.