Drain the tomatoes, reserving the tomato liquid. Remove the stem ends from the tomatoes. If desired, seed the tomatoes. Break the tomatoes into chunks.
In a pot large enough to hold all of the ingredients, heat the oil over medium-high heat. Add the onion and cook until translucent, about 4 minutes.
Add the green beans, the tomatoes and their liquid, the sugar, salt, oregano and pepper to taste. Stir to combine and then cook until the liquid comes to a boil. Cover, reduce the heat to low and simmer gently until the beans are tender, about 45 minutes.
When the beans are tender, taste and add more salt, sugar or oregano if desired. If the sauce is soupy, turn the heat to high and cook until the sauce reduces. Serve warm.
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