In a large stockpot add olive oil and garlic over medium heat. Sauté garlic for 2 minutes. Add fresh green beans (make sure the stems are cut of and they have been cleaned). Mix in sea salt and pepper. Cook green beans for about 30 minutes on low heat or until soft, stirring occasionally.
Serve warm.
Or if you like your green beans crunchy:
In a large skillet over medium heat, add in olive oil and garlic. Sauté for 2 minutes. Add green beans and mix in sea salt and pepper. Sauté for 12-14 minutes on medium heat.
3 large tomatoes 10 cherry tomatoes 5 cloves of garlic 1 tbsp sea salt 1 tbsp pepper 1/4 cup olive oil plus 3 tbsp 2 tbsp italian seasoning
Preheat oven to 400 degrees.
Cut the 2 large tomatoes into thick slices and lay on a single layer in a greased baking dish. Cut cherry tomatoes in half and put in the baking dish. Try to keep tomatoes on a single layer. Smash cloves of garlic and sprinkle on top of tomatoes. In a small bowl mix together sea salt, pepper, and italian seasoning. Sprinkle the mix on top of tomatoes. Pour 3 tbsp of olive oil on top. Bake for 35 minutes.
After taking the tomatoes out of the oven let cool for 8-10 minutes. Pour the tomatoes into a food processor and add 1/4 cup of olive oil. Set food processor on low speed for 1 minute. Pour into a bowl and keep warm.