• 450 g/1 lb tomatoes
• 1 carrot
• 1

Scald the tomatoes in boiling water for a few seconds, then plunge into cold water to loosen the skins. Peel away the skins, halve the tomatoes and scoop out the seeds. Chop the tomato flesh roughly. Scrape and chop the carrot and peel and chop the onion.

Sauté the onion and carrot in the melted butter for 5–6 minutes. Add the chopped tomatoes and sauté for a further 5–6 minutes to draw