Summer vegetable ragout

• ripe tomatoes↗10
• olive oil↗8 tbsp tbsp
• garlic cloves↗4

  crushed

• carrots↗4

  cut into batons

• thyme↗6

  sprigs

• bay leaves↗4
• white wine↗300ml ml
• 1kg frozen petits pois
• 3 bunches spring onions↗

  sliced

• 2 x 280g jars artichoke hearts

  drained

Step-by-step instructions

1. 1

   Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.

2. 2

   Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.