Ingredients
1 small onion, chopped2 tablespoons olive oil2 to 3 garlic cloves, minced1 can (14-1/2 ounces) stewed tomatoes, coarsely mashed1/2 cup water3 tablespoons minced fresh oregano or 1 tablespoon dried oregano4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil1 teaspoon sugar1 teaspoon salt1/4 to 1/2 teaspoon coarsely ground pepper2 pounds fresh green beans, cut into 1-inch pieces2 tablespoons grated Romano cheese
Preparation
In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes.
Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.
