Day 21. Anticipation. Roasted Tomatoes.
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. :)
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
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These look absolutely amazing. There’s NO doubt they’ll make their way to my table. Soon!
You are making me want to go outside and pick tomatoes. :) Lovely photos my dear.
Happy Friday!
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!
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… :)
I adore roasted tomatoes, any kind, any way! I did some with truffle oil this summer that were outstanding!