2 ripe tomatoes
2 yellow bell peppers (green capsicums)
3 tbsp. extra virgin olive oil
1 onion, sliced
2 garlic cloves, chopped
1 1/4 lb. green beans
Salt & pepper (freshly ground)
2 tbsp. chopped fresh oregano

Drop the tomatoes into a saucepan of boiling water for a few seconds, then peel and chop them. Halve and seed the peppers, then cut into strips.

Heat oil in skillet, add the onion and garlic; saute until the onion is golden. Add the peppers and cook gently 5 minutes. Add to tomatoes and cook over medium-low heat 30 minutes.

Meanwhile, trim the beans and cook for 2 minutes in a large pot of boiling salted water. Season with salt and pepper; finish cooking for a few more minutes. Transfer to a serving plate, sprinkle with the oregano and serve. Serves 6-8.