Baked Tomato Spaghetti
Source: Sunset All-Time Favorite Recipes
Servings: 6

12 medium Roma tomatoes, cut into halves lengthwise
Salt and pepper
4 cloves garlic, minced
1/2 cup chopped parsley, divided
1/2 cup olive oil, divided
1 pound dry spaghetti
2 tablespoons butter or margarine, at room temperature
1/2 cup chopped fresh basil or 2 tablespoons dry basil
Grated Parmesan cheese

Place tomato halves, cut side up, in a 9x13-inch baking dish.

Sprinkle with salt and pepper. Mix garlic, 1/3 cup of the parsley, and 2 tablespoons of the oil; pat mixture over tomatoes. Drizzle with 2 more tablespoons oil.

Bake in a 425F oven until tomatoes are browned on top, about 1 hour.

In a large pan, cook pasta in about 3 1/2 quarts of boiling salted water until barely tender to bite, about 8 to 10 minutes; drain.

Remove and discard 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-cup oil, and basil.

Add pasta and toss gently. Add remaining 20 baked tomato halves and pan juices; toss gently. Season to taste with salt and pepper. Sprinkle with cheese.