Steps
- Wash and drain 1.25kg of trimmed green beans. Measure ¾ cup of olive oil; heat half in a wide covered pan over medium heat. Soften 1½ chopped onions.
- Add 1 chopped clove of garlic, 750g of grated ripe tomatoes, 1 pinch of sugar, and the remaining oil. Bring to a boil.
- Stir in the beans. Cover and simmer gently for about 30 minutes, until tender and the sauce is reduced. Add a little hot water if the pan starts drying out.
- Season with salt and pepper near the end of cooking. Stir in 2 tablespoons of chopped parsley and heat through.