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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$.

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
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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