Before I start I have to say this picture does not do this dish justice!
It seems I am not fulfilling my one post a week goal. I don’t mean to make excuses for myself but as August began to slip away I felt the need to capture as much summer sun as I could (in hopes to store some for those cold february nights). We filled our last days of summer with corn fests, bbq’s and camping – if you haven’t been to kilarney provincial park you really must go.
Now that labour day weekend has come and gone, I am ready to let go of summer. I am happily trading in my sun dresses and flip flops for cardigans and raincoats. I like curling up on the couch with a quilt and hearing the wind chimes blow in the crisp breeze. Fall evenings are perfect for taking walks and in a few weeks the leaves will change and swoosh beneath my feet.
So it is with pleasure that I welcome fall, and that I make in its honor slow roasted tomatoes.
My fall list…
pick apples
carve a pumpkin
eat pizza and orange pop halloween night
watch a scary movie
decorate the house for fall
go on a hayride
buy sunflowers
brew cider
make spaghetti sauce
have a fall bonfire and snuggle
rake leaves
roast tomatoes (check)
make caramel apples
make hand print turkeys with rylee
call an old friend
bake soft pretzels
have breakfast for dinner
walk in the leaves
learn to quilt or knit
take a road trip
do some early christmas shopping
bake apple crisp
baked potato soup. enough said
stay in my pajamas all day long
Luisa Weiss’s Tomatoes filled with Rice
4 large, good-tasting tomatoes
1 small yellow onion, diced
olive oil
1/3 cup arborio rice
1/3 cup water
3 fresh basil leaves
salt
breadcrumbs
Cut the tops off the tomatoes and scoop out the insides. Chop the pulp and reserve (along with all the liquid and seeds). Dice a small onion and saute in olive oil. After it has softened, add 1/3 cup of arborio rice to the pan and stir that around for a few minutes. Add the chopped tomato pulp and add all of it, as well as 1/3 cup of water, to the onion and rice, fold in a few torn basil leaves and a sprinkling of salt, lower the heat and simmer the rice, covered, for 10 minutes.
Heat your oven to 350 degrees, spoon the mixture into the tomatoes, put them in a small, oiled baking dish, top with breadcrumbs and a drizzle of olive oil, and bake for an hour and 15 minutes. I also added quartered mini potatoes and put them around the base of the tomatoes before putting them in the oven.
It seems I am not fulfilling my one post a week goal. I don’t mean to make excuses for myself but as August began to slip away I felt the need to capture as much summer sun as I could (in hopes to store some for those cold february nights). We filled our last days of summer with corn fests, bbq’s and camping – if you haven’t been to kilarney provincial park you really must go.
Now that labour day weekend has come and gone, I am ready to let go of summer. I am happily trading in my sun dresses and flip flops for cardigans and raincoats. I like curling up on the couch with a quilt and hearing the wind chimes blow in the crisp breeze. Fall evenings are perfect for taking walks and in a few weeks the leaves will change and swoosh beneath my feet.
So it is with pleasure that I welcome fall, and that I make in its honor slow roasted tomatoes.
My fall list…
pick apples
carve a pumpkin
eat pizza and orange pop halloween night
watch a scary movie
decorate the house for fall
go on a hayride
buy sunflowers
brew cider
make spaghetti sauce
have a fall bonfire and snuggle
rake leaves
roast tomatoes (check)
make caramel apples
make hand print turkeys with rylee
call an old friend
bake soft pretzels
have breakfast for dinner
walk in the leaves
learn to quilt or knit
take a road trip
do some early christmas shopping
bake apple crisp
baked potato soup. enough said
stay in my pajamas all day long
Luisa Weiss’s Tomatoes filled with Rice
4 large, good-tasting tomatoes
1 small yellow onion, diced
olive oil
1/3 cup arborio rice
1/3 cup water
3 fresh basil leaves
salt
breadcrumbs
Cut the tops off the tomatoes and scoop out the insides. Chop the pulp and reserve (along with all the liquid and seeds). Dice a small onion and saute in olive oil. After it has softened, add 1/3 cup of arborio rice to the pan and stir that around for a few minutes. Add the chopped tomato pulp and add all of it, as well as 1/3 cup of water, to the onion and rice, fold in a few torn basil leaves and a sprinkling of salt, lower the heat and simmer the rice, covered, for 10 minutes.
Heat your oven to 350 degrees, spoon the mixture into the tomatoes, put them in a small, oiled baking dish, top with breadcrumbs and a drizzle of olive oil, and bake for an hour and 15 minutes. I also added quartered mini potatoes and put them around the base of the tomatoes before putting them in the oven.
