Courgette, Corn & Cannelini Bean Stew

ingredients

• 4 large, flavourful, ripe tomatoes (300–350g in total)
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, finely grated or crushed
• 2 cobs of corn, kernels sliced off
• 200g chard, cut into thin ribbons (stalks and leaves)
• 400g tin cannellini beans, drained and rinsed
• 1 medium courgette, or 4–5 baby courgettes
• Sea salt
• black pepper
• Flat-leaf parsley, roughly chopped
• Extra virgin olive oil, to trickle