1 1/2 lbs green beans, trimmed and cut into 2 inch pieces
1 1/2 c. vegetable broth or water
1/4 c. butter
1 TBL light brown sugar
3/4 tsp. garlic salt
1/4 tsp. pepper
1 1/2 tsp. chopped fresh basil
2 c. cherry tomato halves
Place beans and broth OR water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off the liquid and set aside.
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.