1/3 c. olive oil
1 1/2 lbs. green beans (thin and tender)
2 garlic cloves, peeled and chopped
1 med.-size onion, peeled and cut into thin rings
4 sm. ripe tomatoes, about 1 lb., peeled, seeded and roughly chopped
1/4 c. chopped Italian parsley
4 1/2 tbsp. red wine vinegar
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Heat the olive oil in a heavy skillet, add the beans and cook, stirring and tossing constantly, until beans are about half cooked and become bright green. Reduce heat and add garlic and onion. Cook, stirring for 1 minute. Add the tomatoes, parsley, oregano, salt and pepper, and continue to cook, tossing occasionally, for about another 5 minutes, or until sauce is slightly reduced. Serve immediately or cool and serve at room temperature. makes 4-6 portions. The beans are also good cooked this way using just the beans, butter, garlic salt, pepper and 2 tablespoons freshly chopped basil.