Heat the grill. Brush the tomatoes with a little of the olive oil and grill for 15-20 minutes until the skin scorches and starts to peel. Leave to cool slightly.

Reserve 4 tomatoes for serving. Peel and roughly chop the rest, saving the juices and discarding the peel. Combine the flesh and juices in a saucepan with the remaining olive oil, garlic, stock, tomato juice, chili flakes, sugar, sea salt and pepper.

Simmer for about 15 minutes. Season to taste and take out the garlic.

Place the 4 reserved tomatoes in four warm bowls and ladle the soup over the top.

Scatter with some parmesan and oregano leaves. Finish by garnishjing with the fresh chopped basil, then drizzle with the extra-virgin olive oil and serve.

Serves 4

Worldwide there are more than 60 million tons of tomatoes produced every year.

Tomatoes are a great source off vitamins A and C and are cholesterol free.

The world record for the largest tomato According to the Guinness Book of World Records ever produced weighed 7 pounds, 12 ounces grown from a Burpee Delicious verity. The plant went on to set another world record for the longest tomato vine ever grown at 53 feet, 6 inches grown in Edmond, Oklahoma USA.

Red tomatoes are not as sweet as the yellow ones because of lower sugar content in red tomatoes.

Tomatoes are grown in more than 85% of the world with more than 10,000 tomato cultivars.

The scientific name for the tomato is Lycopersicon lycopersicum. Lycopersicon is a genus of the nightshade family of plants.

The smallest verity of tomato is the Currant tomato it measures in at less than 1/2 inch in diameter.

The typical American family eats more than 80 pounds of tomatoes apiece each year.

The easiest way to peel a tomato is to put in a pot of boiling water for approximately ten to fifteen seconds this will allow the skin to be peeled easily.

The red pigment in tomatoes is high in Lycopene and is a powerful anti-oxidant that can help prevent cancer.