Savoury Fall Recipes with Summer Tomatoes

I love the fall. It has always been my favourite time of the year. The crispness in the air. The beautiful colours. Autumn is a reset. A time to hunker down and prioritize the months ahead. This is also time for comfort food. And boy, do I love comfort food!

The last of our garden tomatoes are full and ripe and ready for eating. While a toasted tomato and cheese sandwich is always delicious, I have a couple of other ideas to share.

Tomato Chicken Feta Pasta

When I started in news, I was part-time and working weekends at CKY -TV. I was reporting, and my dear friend, Joanne Kelly was producing. We were both fresh out of college and GREEN. Luckily, we were paired with a talented reporter and anchor named Sharon Wolfe. She was such a pro. She took us under her wing, she taught us the ropes, and without knowing it, she inspired me to cook. One night, Sharon invited the weekend crew over for a meal and wine, and she made this recipe. With much thanks to a wonderful woman who took pity on the newbies, Tomato Chicken Feta Pasta is now a regular meal in my house.

What you'll need

• four medium sized ripe tomatoes

• two chicken breasts

• olive oil

• three cloves of garlic

• Penne Rigate

• Feta Cheese

• dried basil

• dried oregano

• sun-dried tomatoes in oil

• salt and pepper

-Boil your water for the pasta. Prepare just over half a 500 gram package of Penne (I did 300 grams) to al dente, about 8 mins. Once boiled, drain and set aside.

-As your pasta is cooking, carve out the core of each tomato (don't cut through the tomato, just hollow it out slightly)

-Place the tomatoes in a muffin tray or on a baking sheet so the holes are facing up (you don't want these to tip over while cooking)

-In a small bowl add the oregano, basil, two cloves of garlic (minced) and two tablespoons of olive oil. Mix. Spoon the garlic, oil and herb mixture into the four cored tomatoes. (you won't have enough to fill each tomato, just divide it equally)

-Lower your oven rack to just below middle and set oven to broil high. Wait until the oven is hot and put in tray of prepared tomatoes for 10 mins.

-Heat a large sauté pan on the stove

-Cut the two chicken breasts into bite sized pieces.

-When the pan reaches med-high heat add one tablespoon of olive oil (wait for the oil to heat) add one clove of minced garlic and the chicken. Cook chicken until done. It will be slightly seared and firm to the touch.

-By now your tomatoes should be creating a delicious aroma in the oven. Add the cooked tomatoes to your cooked chicken

-Break up the tomatoes with a spoon. (I just dump them in the sauté pan, trust me you want all those juices!)

-With your chicken and tomato mix simmering, thinly slice about 6-7 sundried tomatoes (about two tablespoons) Add to the sauté pan.

-Now add 200 grams (half a container) of feta cheese. Let the cheese melt and the let the flavours mingle. Add salt and pepper for taste.

-Pour the tomato, chicken, and cheese mixture over the penne. Enjoy!

I served my pasta with a simple side salad and sliced in three more tomatoes. Wahoo!

Tomato Chicken Feta Pasta

Prep time:10 mins

Cook time: 15 mins

Yield: 6 servings

Ingredients

• 3/4 package of penne pasta (500 gram package)

• 2 chicken breasts

• four medium sized ripe tomatoes

• three tablespoons olive oil, divided

• 3 cloves garlic, minced, divided

• 2 tablespoons sun-dried tomatoes in oil

• 3/4 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 cup feta cheese

• salt

• pepper

Directions

Step 1

Bring water to a boil and cook penne to al dente. Drain and set aside.

Step 2

Core tomatoes and place on muffin tray or broil pan

Step 3

In a small bowl mix two tablespoons of olive oil, two cloves of garlic minced, dried oregano, dried basil

Step 4

Spoon mixture into cored tomatoes, dividing equally. Put the tray with tomatoes into the oven on lower rack. Broil on high for 10 minutes.

Step 5

Cut chicken breast into bite sized pieces

Step 6

Heat sauté pan to medium high heat, add 1 tablespoon of olive oil and one clove of garlic, minced. Add chicken and cook to done, about 10 mins.

Step 7

Take tomatoes from oven and add to cooked chicken.

Step 8

Thinly slice 5-6 sun-dried tomatoes and add to cooked chicken

Step 9

Add one cup of Feta Cheese to chicken, stir and melt

Step 10

Pour Cheese, chicken and tomato mixture over penne pasta. Enjoy!

Easy Homemade Tomato Soup 

My favourite lunchtime meal growing up was tomato soup and a grilled cheese sandwich. Many a chilly fall day I'd race home from school for a bowl of soup prepared by my mom. It always tasted the best, even out of a can. When I started cooking for my family I was intimidated by soups, but I've come to realize just how easy they are to make (especially with a prepared broth). Now soups are a go-to in our house, the aroma is amazing, and soup always makes for the best leftovers.

This recipe calls for three pounds of tomatoes. I used nine total, all about medium sized. Chop the tomatoes into pieces and add to a large bowl.

I added 3/4 cup chopped garden chives (or you could substitute half of a yellow onion) Add three cloves of garlic minced. Drizzle with olive oil. Mix. Spread on a baking tray.

Heat oven to 450 degrees. Put the tray in the oven for 15 minutes. Remove and stir. Cook for another 10 mins. The tomatoes will reduce and char on the edges slightly.

Heat the broth in a large saucepan. Add the oven cooked tomatoes, add dried oregano, fresh basil leaves, salt, and sugar.

Use an electric hand mixer to blend the sauce until it is mostly lump free. About two minutes.

*Make sure the liquid in the pot is deep enough to prevent splattering when mixing

Add heavy cream. Mix again. Serve hot and enjoy.

Easy Homemade Tomato Soup 

Prep time: 10 mins

Cook time: 30 mins

Yield: 4 servings

Ingredients

• 3 pounds of tomatoes

• 1/2 cup chives (or half a yellow onion chopped)

• three cloves of garlic, minced

• 2 tablespoons of olive oil

• 2 cups chicken broth

• 1/2 teaspoon dried oregano

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 6 fresh basil leaves

• 1/4 cup heavy cream

Directions

Step 1

Preheat oven to 450 degrees Fahrenheit

Step 2

Chop tomatoes, chives, garlic. Add to bowl. Drizzle olive oil and mix.

Step 3

Spread tomato mixture on baking sheet. Cook in oven for 15 mins. Remove. Stir. Cook again for 10 mins.

Step 4

Add broth to saucepan and heat to low boil. Reduce to simmer and add tomato mixture, oregano, sugar, salt and basil.

Step 5

Mix with handheld electric mixer until smooth

Step 6

Add cream and stir. Serve Warm.