Side dish: Green beans in a tomato sauce

These green beans are so good! I learned how to make them when I first started cooking, because this was one of my favorite appetizers growing up. It reminds me of hot summers spent in Turkey by the Aegean Sea and eating a light, refreshing lunch in the shade.  The  tomato, onion, and garlic sauce complements the green beans perfectly.  Cooking tomatoes increases the available lycopene in them, a potent antioxidant which may help with macular degeneration and heart disease. Tomatoes are also a good source of Vitamin C, A, and iron. Garlic and onion are a great source of antioxidants as well. Garlic lowers blood pressure and cholesterol levels. Check out this website for more information on garlic.

Servings: 6

Time: 15 minutes of prep, 30 minutes of cooking

Ingredients:

1 pound green beans, ends cut

1 large or 2 medium onions, processed into a thick sauce or minced

2 cloves garlic, minced

2 tomatoes

1 cup of water

3/4 cup olive oil

2 tablespoons raw sugar

1 teaspoon each salt and pepper or to taste

Directions:

1. Heat half of olive oil and all of the onions and garlic on medium heat, cooking until onions turn opaque.

2. Add tomatoes and cook for 2 minutes, tossing occasionally.

3. Add green beans, rest of olive oil, water, sugar, and salt and pepper. Heat to a boil, then cover and simmer for 30 minutes, until the green beans become soft.

This dish is traditionally served at room temperature, but we like it warm too.

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