1 (28 oz.) can low-sodium whole tomatoes
2 tbsp. olive oil
1 c. onion, diced
1 (20 oz.) pkg. cut green beans
1 tbsp. granulated sugar
1/2 tsp. salt, plus additional to taste
Dried oregano to taste
Freshly ground black pepper to taste

Drain the tomatoes, reserving the juice. Remove the stem ends from the tomatoes and seed, if desired. Break the tomatoes into chunks.

In a pot large enough to hold all of the ingredients, heat the oil over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the green beans, the tomatoes and tomato juice, sugar, salt, oregano and pepper. Bring to a boil, cover, reduce the heat to low and simmer gently until the beans are tender, about 45 minutes. When the beans are tender, taste and add more salt, sugar or oregano if desired. If the sauce is soupy, turn the heat to high and cook until the sauce reduces. Serve warm.

Note: For people accustomed to quick-cooked, almost al dente beans, these are radically different. The beans become tender and almost sweet after long, slow cooking.

Note: For an easy meal, spoon the green beans and sauce over sautéed chicken breast or broiled fish.