Prizewinner green beans with tomatoes and garlic

• 2 tablespoons extra-virgin olive oil
• 1 pound green beans, ends clipped, beans cut in half
• 1 clove garlic, minced
• 1 sprig rosemary, leaves torn off the stem
• about 1/4 teaspoon red pepper flakes
• 2 medium tomatoes, cut into wedges
• 1/2 cup sliced onions (peeling is optional)
• 2 teaspoons dried oregano
• salt to taste or 2 tablespoons salted butter
• 1/2 teaspoon dried ground thyme

Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom