Ingredients:
• 4 or 5 garlic cloves, finely chopped
• 1/2 cup olive oil (extra virgin or virgin preferred)
• 1 can (35 ounce) peeled tomatoes
• pinch of crushed dried oregano
• 2 medium to large boiling potatoes
• 2 cups green beans or sliced zucchini
• salt and pepper to taste

Slowly brown your garlic in the olive oil. Drain your juice from your tomatoes. Add tomatoes to the garlic and cook for 20 to 30 minutes over moderate heat, stirring occasionally. Add oregano.

While the above is cooking, parboil your potatoes and beans separately. Cook beans until tender or al dente if preferred. Drain and add beans to tomatoes. Cut potaotes to 1 inch cubes and add to tomatoes sauce.

Add salt and pepper to taste. Cook for another 5 to 10 minutes.

Giambotta can be served as a salad or entree.