1 (16 ounce) can cut, peeled tomatoes, with juice
2 onions, peeled and quartered
1 (15 ounce) can green beans, undrained
1 (8 ounce) can tomato paste
2 (84 ounce) cans tomato paste with liquid
1 teaspoon dried minced onion
2 teaspoons dried oregano
1 teaspoon dried basil
In a medium bowl, mix tomatoes, onions, green beans, tomato paste, tomato paste with liquid, and tomato paste with onion. Cover and refrigerate for 24 hours.
Meanwhile, in a large skillet, saute onions, green beans, tomato paste, tomato paste with onion and oregano in olive oil until tender. Remove from heat. Stir in basil.