Baked Tomato Spaghetti
|Pear shaped tomatoes||1 3⁄4 Pound (12 Medium Sized, Roma Tomatoes)|
|Garlic||6 Clove (30 gm), minced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Spaghetti||1 Pound (Dry One)|
|Butter/Margarine||2 Tablespoon (At Room Temperature)|
|Fresh basil leaves/2 tablespoons dry basil||1⁄2 Cup (8 tbs) (Whole Ones)|
Cut tomatoes in half lengthwise; set, cut sides up, in a shallow 9- by 13-inch baking pan or dish.
Sprinkle lightly with salt and pepper.
Mix garlic, 1/3 cup of the parsley, and 2 tablespoons of the oil; pat mixture over cut sides of tomatoes.
Drizzle with 2 tablespoons more oil.
Bake, uncovered, in a 425° oven until browned on top (55 to 70 minutes; pan juices may become very dark).
When tomatoes are almost done, in a 6- to 8-quart pan, cook spaghetti in 4 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Meanwhile, in a warm large serving bowl, place butter, remaining parsley, remaining 1/4 cup oil, basil, and 4 of the baked tomato halves.
Remove and discard most of the skin from the 4 halves; coarsely mash halves.
Drain spaghetti well; add to tomato mixture and mix lightly, using 2 forks.
Add remaining baked tomato halves and pan juices.
Mix gently; season to taste with salt and pepper.