For you lucky tomato harvesters, this is a delicious and unusual twist on the traditional spaghetti sauces. The recipe was put together by a friend on the old Cooks Forum on CI$.***** BAKED TOMATO SPAGHETTI ***** 12 Medium size (about 1 3/4 lb. total) firm ripe Roma Salt and Pepper 4 garlic cloves,HUGE ones, chopped/crushed 3/4 cup chopped parsley (I used more and used Italian) 1/2+ cup olive oil 1 lb dry spaghetti (I used linguine) 2 Tbsp butter, room temp 1/2 cup basil, fresh whole 2 Tablespoons crumbled dry Fresh-grated Parmesan cheese Cut tomatoes in half lengthwise and set, cut sides up, in a 9 by 13 inch baking pan or dish (line w/foil if glass). Sprinkle lightly with salt and pepper. Mix garlic, 1/2 cup parsley, and 3-4 tablespoons olive oil; pat mixture over cut sides of tomatoes. Drizzle 2 tablespoons oil over tomatoes. Bake in a 425 oven until browned on top, 60 to 70 minutes. In a 5-6 quart pan, bring about 3 quarts water to a boil on high heat. Add spaghetti and cook, uncovered, until barely tender to bite, 8 to 9 minutes. Drain. (I cook my spaghetti a little longer, for a smoother texture) In a warm large serving bowl, combine butter, remaining parsley and oil, basil, and 4 tomato halves. Remove and discard most of the skin from the 4 halves; coarsely mash. Add pasta and mix. Add remaining baked tomatoes and pan juices. Gently mix, adding salt, pepper, and cheese to taste. Makes 9 cups, or 6 to 8 servings.
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