Baked Tomato Spaghetti
12 medium Roma tomatoes, cut into halves lengthwise
Salt and pepper
4 cloves garlic, minced
1/2 cup chopped parsley, divided
1/2 cup olive oil, divided
1 pound dry spaghetti
2 tablespoons butter or margarine, at room temperature
1/2 cup chopped fresh basil or 2 tablespoons dry
Grated Parmesan cheese
Place tomato halves, cut side up, in a 9 x 13-inch baking dish.
Sprinkle with salt and pepper. Mix garlic, 1/3 cup of the parsley,
and 2 tablespoons of the oil; pat mixture over tomatoes. Drizzle
with 2 more tablespoons oil. Bake in a 425: oven until tomatoes
are browned on top, about 1 hour. In a large pan, cook pasta in
about 3 1/2 quarts of boiling salted water until barely tender to
bite, about 8 to 10 minutes; drain. Remove and discard most of
the skin from 4 of the tomato halves; coarsely mash tomato pulp.
In a large serving bowl, combine mashed tomatoes, butter, remaining
parsley, remaining 1/4 cup oil, and basil. Add pasta and toss
gently. Add remaining 20 baked tomato halves and pan juices; toss
gently. Season to taste with salt and pepper. Sprinkle with cheese.