Courgette, Corn & Cannelini Bean Stew

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