Even though it’s October, we are still swimming in cherry tomatoes and basil from the garden.  I hope you aren’t sick of seeing them in my photos…but aren’t they beautiful?!

This recipe would work well with tomatoes from any season though, because slow-roasting them concentrates their flavor and draws out their sweetness.

I added some fresh chives and parmesan cheese to this recipe, which help to balance the acidity from the tomatoes and the tanginess of the goat cheese.  I also used whole wheat pasta.

Pasta with Slow Roasted Tomatoes