Anticipation.
The small moments that we experience during this beautiful Autumn season.
Like harvesting warm, heirloom tomatoes off the vine.
Looking forward to what comes next.
The smell.
The vibrant color.
The chopping, adding in the garlic, seasoning, a touch of sugar, and oil.
The anticipation continues with fresh herbs.
Two kinds of basil.
Into the oven for 1-2 hours (450 degrees).
The aroma.
The texture.
The flavor.
One of our last dinners as a family before the boys leave for college.
Roasted tomatoes on fresh pasta with Parmesan cheese.
When the anticipation is over.
Full tummies and warm hearts.
Anticipation.
What’s your favorite way to roast tomatoes, or how do you preserve them from the garden?
Catch up on my first 20 Days, HERE. 
Hi, I'm Sandy. Five years ago I stocked up on beautiful glasses from the Dollar Store. As I started writing about dinner parties, I realized that this "icon" portrays a great message. 
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I adore roasted tomatoes, any kind, any way! I did some with truffle oil this summer that were outstanding!
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I roast tomatoes for a bout one or two hours as well. See here: http://www.picnicatmarina.com/2012/06/tomato-ariosto.html
Because of heat our tomato season ended very early, in mid-July. I am waiting for a second harvest, hoping there won’t be any frost before December. I spoke to my mother another day, who lives in Europe, and she said that she made 55 liters of tomato juice for winter! That’s a harvest! Her tomato juice is amazing, you pour a glass, close your eyes and drink a summer…
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I love roasted tomatoes, and I prepare mine like you do…a drizzle of olive oil, salt, pepper and garlic. Tomatoes are so sweet and flavorful after roasting, and I can just imagine how delicious they were in your pasta!
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You are making me want to go outside and pick tomatoes.
Lovely photos my dear.
Happy Friday!
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These look absolutely amazing. There’s NO doubt they’ll make their way to my table. Soon!
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