Green beans with tomato (Judías verdes con tomate)

1. Trim the ends of the green beans and cut them into 4 cm pieces.

2. Cook in salted water for 6-8 minutes until crisp-tender, then drain.

3. Meanwhile cook the finely chopped onion in the olive oil in a frying pan for 8 minutes, add the garlic and fry for 1 minute.

4. Add the grated or finely chopped tomatoes and a pinch of sugar and cook for 10-12 minutes into a thick sauce.

5. Toss in the green beans, season with salt and cook together for 3-4 minutes.

6. Serve warm as a side or as a dish on its own with bread.

Tip: To make it a main course, stir in a few cubes of serrano ham or top with a poached egg or two at the end.