Peel the onion and cut into wedges. Peel and finely chop the garlic. Quarter the potatoes and tomatoes.
Heat 4 tablespoons of oil in a saucepan and saute the onion until soft. Add the garlic and saute briefly. Stir in the tomato paste and beef broth. Bring to a boil, add the lumpy tomatoes and cover. Simmer for 2-3 minutes. Add the potatoes and baby corn and simmer for another 3 minutes. Season with salt, sugar, pepper and 1-2 splashes of Tabasco. Add the tomato quarters and sprinkle with parsley. Serve immediately.