When it comes to tomatoes: go fresh, it’s the best

Steve Kawaratani

“Tomatoes and oregano make it Italian...”

-- Alice May Brock

“Look, we’re all the same ... in the yard we’re raising tomatoe

...”

-- Arthur Miller

One of life’s great pleasures is the tomato and only homegrown

tomatoes can be enjoyed within moments of harvest. I dream about

Catharine’s vine-ripened tomatoes during the winter, their bright red

color and perfect taste. You can’t find tomatoes like hers at the

finest restaurants or even the Farmer’s market. I would rather go

without, than eat an inferior tomato!

Back on the tomato front ... 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, tomatoes will never be fresher than being picked from your

own garden.

If you haven’t started your own plot yet, review my tomato

selections below. If you hurry, you can be enjoying your own by July.

I recommend “starters” over seeds because I’m impatient and dislike

thinning seedlings. Call your favorite nursery for availability. And

try my wife’s recipe. It’s really good.

Catharine’s Tomato-Basil Soup

Ingredients

1/2 cup chopped shallots

1 clove garlic, minced

1 teaspoon olive oil

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

6 fresh tomatoes, chopped (2 cups), divided

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, 3 Roma tomatoes and 1/2-cup milk

in food processor or blender. Process until smooth. Set puree 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 the owner of Landscapes by Laguna Nursery,

1540 S. Coast Highway in Laguna Beach. A “local” guy, he makes his

home with wife, Catharine Cooper, an artist and writer, and their

three cats. He can be reached at (949) 497-2438, or by e-mail at

landscapes@ln.coxatwork.com.