Corn 150, 100 tomatoes, onion 25, 15 butter and herbs.
Fresh tomatoes scalded in boiling water, remove skin, cut in half crosswise axis, squeeze the seeds, then cut each half of the radius of 6-8 parts. Onions and leeks cut into small pieces, fry with butter, add the tomatoes and stir, simmer about 10-15 minutes.
At the same time warm up canned corn in the pot, pour the liquid through a colander, mix corn with tomatoes and simmer everything together for another 3-5 minutes.
Post corn on a plate, sprinkle with finely chopped parsley or dill.