Cook your green beans, following the instructions on the bag. (You can either microwave them or boil them.) If boiling them, boil the green beans for 10 minutes, or until almost cooked to your liking. Drain.
While your green beans are cooking, peel your garlic and finely chop it.
Heat the oil in a large skillet. Add the garlic and let it cook for a minute or two. Then add your green beans, salt and pepper. Stir to combine.
Let your green beans sauté while you prepare your tomatoes. Use a slotted spoon to remove five peeled tomatoes from the can and add them to a small bowl. (Save the rest for another use.) Break up the tomatoes with a spoon. Drain the extra liquid and discard most of the seeds.
Push aside your green beans in the pan, making room in the center. Add your tomato pieces to the center of the pan. Let them cook down a bit before stirring them into your green beans.
Continue cooking the green beans until they are tender but not mushy. They should be able to bend easily. They should not be crunchy (unless you prefer them that way). The amount of time needed will depend on your stove.
While the green beans are cooking, rinse your parsley, discard the stems, and cut it up with scissors (or chop it).
When the green beans are cooked to your liking, turn off the heat. Stir in your parsley.
Serve the green beans at room temperature. If desired, you can serve it with grated Parmesan at the table. It's great with bread to dip in the oil from the pan.
Store leftovers in the refrigerator for up to five days.
Canned tomatoes will provide more of a sauce effect than fresh tomatoes. I prefer the canned tomatoes here for that reason. Mom uses either method, but finds the green beans retain their color better when using fresh tomatoes. The citric acid in the canned tomatoes will make the green beans more yellow.Make sure you drain any juice from your tomatoes before adding them to the pan.