Sauteed Green Beans with Roasted Tomato Sauce

Preheat oven to 400 F.

Strain the chopped tomatoes over a bowl and set juices aside. Line a baking sheet with parchment paper and spread drained tomatoes over baking sheet. Drizzle 1 tablespoon olive oil over the tomatoes. Add half of the garlic and half the oregano and season well with salt and pepper. Roast in the oven for about 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the rest of the garlic and cook until softened, about 2 minutes. Add the green beans, the remaining oregano and about 1/2 cup of the reserved tomato juices. Season well with salt and pepper, and cover. Allow the green beans to simmer for about 5 minutes, until they are tender but still crisp.

Transfer beans to a serving plate. Top with the roasted tomatoes, and serve.