Prep green beans: Trim the ends off the green beans and wash them. Strain them in. a colander; set aside.
Start the tomato sauce: Heat olive in a large sauté pan on medium heat. heat the oil over medium heat.
Add garlic: As soon as the oil shimmers and is hot, add in the garlic and sauté for about 1 minute, stirring, until it is aromatic. You don't want brown garlic, as it will taste bitter.
Add in tomatoes: Once the garlic is aromatic, add in the canned cherry tomatoes and water. Stir with wooden spoon, breaking up the tomatoes as you stir. Raise heat. to medium-high so sauce will begin to boil.
Season: Add the salt and pepper and stir.
Lower heat: As soon as sauce boils a couple minutes, lower heat to simmer for 10-15 minutes, or until sauce begins to thicken.
Boil green beans: While sauce is simmering, bring a large pot of salted water (2 teaspoons salt is what I used )to a boil.
Cook green beans: Add in the beans and cook until they are al dente, about 5 minutes.
Drain beans: As soon as beans are ready, drain and add to the simmering tomato sauce.
Combine with sauce: Stir to coat greens beans with the sauce and cook a few minutes until they are tender, but not mushy. If sauce seems too thick, you could add in a little bit more of water.
Check seasoning: Taste the sauce and beans and adjust with some more salt, if needed, to your taste. Make sure beans are texture that you like. If they are tender enough, turn off the heat.
Serve and enjoy: If you like, drizzle on a little extra-virgin olive oil and finish with some fresh basil.