Baked Tomato Spaghetti
From Sunset Magazine September 1989
medium (1 1/2 lbs) of Roma style tomatoes Salt and pepper 6
garlic cloves, minced 1/3 cup minced Italian parsley Olive
oil 1 lb of dried spaghetti (or other pasta: bucatini or
percatelli are nice) 1 tablespoon dried basil leaves or 1/4
cup fresh Grated Parmesan, Romano or a mixture
Cut tomatoes in half lengthwise and set cut side up in an appropriately sized baking dish. Combine garlic, parsley and a few tablespoons of oil along with salt and pepper. Put a teaspoon or so of the garlic mixture on the top of each tomato half, using up all of the mixture. Salt and pepper the tomatoes and drizzle with more olive oil. Bake the tomatoes for about an hour at 400 degrees until they are browned, but not burned.
Prepare the spaghetti according to the package. Remove about 8-12 of the best looking tomatoes and place on a plate. Using a spoon, remove and discard the skins from the remaining tomatoes, mash them and add the basil. Stir in the cooked pasta to coat it with the sauce and add some cheese. This is ideally done in the tomato baking pan to take advantage of the pan juices. Place the reserved tomatoes on top and sprinkle with some more cheese. Serves four.