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Finely chop onions, slice garlic, chop herbs and drain the beans.
Heat 2 tbsp oil in a pan. Cook onions 4–5 mins until soft and golden, then add garlic for 1 min.
Stir in tomato purée, oregano, sugar, salt and pepper. Cook 1 min more to darken the purée.
Add chopped tomatoes and the rest of the olive oil. Simmer gently 15–20 mins until thickened and glossy.
Fold in olives and beans, simmer 5 mins to heat through. Stir in most of the herbs, saving some for garnish.
Spoon into bowls, top with feta (if using), drizzle with olive oil and scatter remaining herbs.