1 lb. fresh or frozen green beans
4 Italian tomatoes
1/2 c. water
1/4 tsp. dried oregano
1/4 tsp. dried basil

Peel and seed tomatoes. Dice. Cook tomatoes, oregano and basil in water until tender, about 20 minutes. Keep cooking until most of the water is gone. Cook beans as directed. Strain water from beans and add tomatoes. Toss.

Serves 6.