- 2 medium tomatoes
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 2/3 cup extra-virgin olive oil
- 1 pound green beans, trimmed and halved crosswise
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- lemon wedges; thick Turkish or Greek yogurt
- Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
- Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
- Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
- Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.