Green Bean Tomato Casserole

How to Make It

1. Heat the olive oil in a large pan over medium heat. Add the diced onion and chopped potatoes, sautéing for 3-4 minutes until the onions are translucent and the potatoes begin to soften. Add the crushed garlic to the pan, cooking for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing the paste to caramelize slightly. Add the grated tomatoes and oregano to the pan, stirring to combine. Season with salt and pepper to taste.
2. Mix in the green beans, ensuring they are well coated with the tomato mixture. Pour in the water, making sure it nearly covers the beans. Bring the mixture to a simmer. Cover the pan and cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and the green beans are cooked but still tender.
3. Check the liquid level occasionally. If the mixture becomes too dry, add a bit more water. The dish should not be soupy, but there should be enough sauce to enjoy with some crusty bread. Once the beans and potatoes are cooked, remove from heat. Garnish with fresh dill or any other fresh herb of your choice. Top with crumbled feta cheese and drizzle with extra olive oil. Serve warm, accompanied by crusty bread to soak up the flavorful tomato sauce.
4. For added depth of flavor, use a mix of fresh and canned tomatoes. If you prefer a thicker sauce, reduce the amount of water slightly. This dish can be made ahead of time and tastes even better the next day as the flavors meld. Feel free to add other vegetables like carrots or zucchini for a variation. When grating the tomatoes, use the large holes on a box grater for a chunkier texture.