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Author: QuickCarrera Big red star, 1000 posts Old School Fool Global Fool Motley Fool One Everlasting Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 21259  
Subject: Re: Spaghetti sauce Date: 8/29/2007 12:50 PM
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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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