Wash the mangetout and remove the lateral stem, cut them into 2cm-long pieces.
Wash the carrots and shallots and slice them thinly.
In a pan, pour oil and add shallots, carrots and mangetout. Stir well, add water (if neccessary) and salt and cover with the lid.
Cook for about 30 minutes. 10 minutes before it’s ready, add the thyme, pepper, if desired, two tablespoons of tomato pulp and mix. Finish cooking and serve.