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  • Baked Tomato Spaghetti

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    Baked Tomato Spaghetti
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 med Roma tomatoes, cut into halves lengthwise Salt and pepper
    • 4 x cloves garlic, chopped
    • 1/2 c. minced parsley, divided
    • 1/2 c. extra virgin olive oil, divided
    • 1 lb dry spaghetti
    • 2 Tbsp. butter or possibly margarine, at room temperature
    • 1/2 c. minced fresh basil or possibly 2 Tbsp. dry basil Grated Parmesan cheese

    Directions

    1. Place tomato halves, cut side up, in a 9 x 13-inch baking dish. Sprinkle with salt and pepper. Mix garlic, 1/3 c. of the parsley, and 2 Tbsp. of the oil; pat mix over tomatoes. Drizzle with 2 more Tbsp. oil.
    2. Bake in a 425 degree oven till tomatoes are browned on top, about 1 hour.
    3. In a large pan, cook pasta in about 3 1/2 qts of boiling salted water till barely tender to bite, about 8 to 10 min; drain.
    4. Remove and throw away 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 c. oil, and basil. Add in pasta and toss gently. Add in remaining 20 baked tomato halves and pan juices; toss gently. Season to taste with salt and pepper. Sprinkle with cheese.

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