Pop the ends and snap the beans in two. (More info about trimming green beans here.)

Wash under warm water, drain. Rinse the container of tomatoes. Set aside.

Start a large saucepan on the stove and add ¼ c of water to the bottom. Bring to a boil.

 Add just the green beans and salt.

Steam the beans for 10 minutes on medium-low heat with the lid on. Toss every few minutes, until crisp-tender. 

Drain in a colander and set beans aside. 

In the same saucepan, add 2T of olive oil or flavored oil of your choice. (Meyer lemon oil is so lovely.)

Once the pan is hot, add all of the tomatoes. They will start to sizzle and leak their juice. Cook tomatoes on medium for about 5 minutes. The tomatoes should pop and break down just enough so they are all “deflated”. 

Add 1 T of sea salt and 1 T of sugar, toss. Add the cooked green beans. Toss together on low heat with a wooden spoon or tongs.

Heat through another 3 minutes covered on medium-low.

Remove to a serving bowl.