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Ingredients
  • 2 ½ tablespoons extra-virgin olive oil
  • 1 medium onion 150 g, peeled, halved lengthwise and thinly sliced into half-moon shapes
  • 8 small garlic cloves peeled and halved
  • 500 g Romano green beans trimmed on both ends, strings removed if any, and then rinsed and halved
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ teaspoon black pepper
  • 500 g ripe tomatoes rinsed and chopped
  • 1 tablespoon tomato paste
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