Pretty much nobody wants to hear about it, but fall, with its cold winds, grey mornings, and early nightfall, is here for good.
However, there is also a positive side to the changing seasons—cozy wool sweaters you can wrap yourself up in, cooler air to help you sleep well, the splendour of leaves bursting into colour, and for some, the exciting return to school.
What I like most are the fall markets. Aromas of basil, garlic, and tomatoes captivate the olfactory senses of every food lover. I enjoy walking through the market just to see, smell, and taste. Each year I leave with way too many tomatoes (I have to borrow my friend’s car to lug them all home) and get ready to cook up a storm. I can tomatoes for the winter and make tomato pies, spaghetti sauce, soup, and all kinds of other great stuff.
Last night I made Mediterranean-style penne with in-season tomatoes using a really easy recipe. An accompaniment of lemon-flavoured Greek yogurt adds a nice burst of freshness and a very pretty touch!
- 1 large (or 3 small) white onion(s)
- 1 tbsp. (15 ml) Olive oil
- 1 tbsp. (15 ml) harissa paste
- ½ tbsp. (8 ml) anchovy paste
- ¼ cup (60 ml) dry white wine
- 1 tbsp. (15 ml) fresh oregano
- 1 tbsp. (15 ml) fresh basil
- ½ tsp. (2 ml) freshly ground pepper
- 1½ cups (375 ml) penne rigate