If using canned tomatoes, puree them in a food processor, then sieve to remove the seeds. If using fresh tomatoes, peel, remove the seeds and chop finely.

Heat half the oil in a pan and fry the garlic and onions very gently until soft - about 5 minutes.

Add the tomatoes, seasoning, tomato puree (paste) and chopped herbs to the pan. If using fresh tomatoes add 4 tablespoons water too, and then simmer very gently for 8-10 minutes, giving an occasional stir.

Meanwhile, trim the steaks if necessary and season with salt and pepper. Heat the remaining oil in a frying pan and fry the steaks quickly on both sides to seal, then continue until cooked to your liking - 2 minutes for rare, 3 - 4 minutes for medium, or 5 minutes for well done. Alternatively, cook the steaks under a hot grill (broiler) after brushing lightly with oil.

When the sauce has thickened a little, adjust the seasoning and stir in the chopped parsley and sugar.

Pour off the excess fat from the pan with the steaks and add the tomato sauce. Reheat gently and serve at once, with the sauce spooned over and around the steaks. Garnish with fresh herbs, if liked. Saute potatoes make a good accompaniment with a green vegetable.