lycopene, one of the most powerful natural antioxidants.Eating tomatoes is believed to benefit the heart, among other organs and has been associated with decreased risk of breast cancer, head and neck cancers and might be strongly protective against neurodegenerative diseases. Tomatoes and tomato sauces and puree are said to help lower urinary tract symptoms (BPH) and may have anticancer properties.100g of raw tomatoes contains 95g of water, 13mg of vitamin C and only 0.2g of fat. So in my opinion the humble tomato is not so humble!
So this year we decided to grow a different type of tomato to the ones we normally grow. The Bloody Butcher Tomato....a strange name and a strange looking plant, and although I personally found the skin of the tomato a little 'tougher' in texture than the normals ones we grow, the sweetness and taste of these juicy tomatoes is outstanding.
900g/2lb tomatoes, halved (or a little more if you like your soup extra tomatoe tasting)
2tbsp dairy free butter
1tbsp olive oil (or oil of your choice)
1large sliced onion (i use white but a red onion is also fine to use)
2 heaped tbsp tomato puree
850ml/11/2 pints of vegetable stock
2tbsp of sherry (or fortified wine, vegan of course)
1/2tsp unreifined sugar
salt and pepper
Preheat grill on high and put tomatoes, cut-sides up,on a baking tray and grill for 5mins until just starting to char.Melt the butter with the oil over a medium heat in a large saucepan, add the onion and cook for 5mins,stirring frequently.Stir in tomato puree and cook for another 2mins. Add tomatoes,stock,sherry,sugar,salt and pepper to taste and stir.Bring to boil, and reduce heat to low and simmer,covered for 20mins.Blend and pour through a sieve back into saucepan. Serve hot with crusty bread and decorate with a swirl of dairyfree cream and sprinkles of parsley if you wish. :-)