An olive-oil classic where fresh green beans are cooked over low heat in their own juices with onion and tomato. This light vegetable dish, served hot or at room temperature, is one of the simple flavors of summer tables.
Heat the olive oil in a pot and sauté the onion until soft, add the garlic and stir until fragrant.
Add the chopped fresh green beans and sauté lightly for a few minutes, stirring; the beans will turn a bright green.
Add the grated tomato and granulated sugar and cook until the liquid evaporates.
Add hot water and salt, cover with the lid, and cook over low heat until the beans soften and the water is absorbed. Note: Cook with little water in its own steam so the color and flavor are preserved.
Important: Cook the fresh green beans with little water, in their own steam; too much water both fades their color and lets their flavor leach into the water. A teaspoon of granulated sugar balances the tomato's acidity and helps preserve the beans' vivid green color. Keeps in a covered container in the refrigerator for 3 days and is delicious cold too.
If you toss the beans with a pinch of salt during the searing stage, they release their liquid earlier and soften faster; but adjust the main seasoning after adding the tomatoes so the salt balance doesn't go off.
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