GARDEN FANATIC: Tomato soup needs fresh tomatoes

“Who knows if a well-prepared soup was not responsible for the pneumatic pump or a poor one for a war?” “” G. C. Lichtenberg

“Catharine, you’re one sweet tomato!” “” The Plant Man

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“Can you pick up some tomatoes today, honey?” asked Catharine. “I think I would like to make my tomato-basil soup.” She looked at my surprised expression a moment, then added, “You’re right. We’ll wait until our own tomatoes are ready.”

One of life’s great pleasures is biting into a ripe tomato ... and only homegrown tomatoes can be enjoyed within minutes of harvest. I dream about Catharine’s vine ripened tomatoes during the winter, their perfect acid and bright red color. You can’t find tomatoes like hers at either the finest restaurants or produce stands. I would rather go without, than eat an inferior tomato!

Don’t believe the false notions that tomatoes are difficult to grow or that homegrown are more expensive than the so called “just picked” from the market. It’s not true! Remember that tomatoes will never be fresher than being picked from your own garden.

What tomatoes should you grow? Before you ready your plot, review the Plant Man’s tomato selections. He prefers “starters” to seeds because he’s impatient and hates to thin seedlings. Call your favorite nursery for availability. And try my wife’s recipe ... it’s really good.

? Catharine’s Tomato-Basil Soup

1/2 cup chopped shallots

1 clove garlic, minced

1 teaspoon olive oil

8 Roma tomatoes, cut up

1/2 cup water

1/4 cup snipped fresh basil leaves

1/2 teaspoon instant chicken bouillon granules

1/2 teaspoon sugar

1/2 teaspoon freshly ground pepper

1 cup skim milk, divided

Combine shallots, garlic and oil in 2-quart saucepan. Cook over medium heat for 3 to 3 1/2 minutes, or until tender, stirring frequently.

Add water, basil, bouillon, sugar and pepper.

Cook for 5 1/2 to 8 minutes, or until mixture is hot and flavors are blended, stirring occasionally. Remove from heat.

Combine half of tomato mixture, 4 Roma tomatoes and 1/2 cup milk in food processor or blender. Process until smooth. Set purée aside. Repeat with remaining ingredients.

Return puree to saucepan. Cook over medium heat for 8 to 10 minutes, or until soup is hot, stirring occasionally.

Spoon into soup bowls. Serves six and tastes great! See you next time.

?STEVE KAWARATANI is happily married to award winning writer Catharine Cooper, and has two cats and five dogs. He can be reached at (949) 497-8168, or e-mail to [email protected].