Baked Tomato Spaghetti Recipe
Ingredients
| 12 medium-size firm-ripe pear-shaped (Roma-type) tomatoes (about 1 3/4 lbs. total) | ||
| Garlic | 6 Clove (5gm), minced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Spaghetti | 1 pound | |
| 2 tablespoons butter or margarine, at room temperature | ||
| 1/2 cup whole fresh basil leaves or 2 tablespoons dry basil | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut tomatoes in half lengthwise; set, cut sides up, in a shallow 9- by 13-inch baking pan or dish.
Sprinkle lightly with salt and pepper.
Mix garlic, 1/3 cup of the parsley, and 2 tablespoons of the oil; pat mixture over cut sides of tomatoes.
Drizzle with 2 tablespoons more oil.
Bake, uncovered, in a 425° oven until browned on top (55 to 70 minutes; pan juices may become very dark).
When tomatoes are almost done, in a 6- to 8-quart pan, cook spaghetti in 4 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Meanwhile, in a warm large serving bowl, place butter, remaining parsley, remaining 1/4 cup oil, basil, and 4 of the baked tomato halves.
Remove and discard most of the skin from the 4 halves; coarsely mash halves.
Drain spaghetti well; add to tomato mixture and mix lightly, using 2 forks.
Add remaining baked tomato halves and pan juices.
Mix gently; season to taste with salt and pepper.
Sprinkle lightly with salt and pepper.
Mix garlic, 1/3 cup of the parsley, and 2 tablespoons of the oil; pat mixture over cut sides of tomatoes.
Drizzle with 2 tablespoons more oil.
Bake, uncovered, in a 425° oven until browned on top (55 to 70 minutes; pan juices may become very dark).
When tomatoes are almost done, in a 6- to 8-quart pan, cook spaghetti in 4 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Meanwhile, in a warm large serving bowl, place butter, remaining parsley, remaining 1/4 cup oil, basil, and 4 of the baked tomato halves.
Remove and discard most of the skin from the 4 halves; coarsely mash halves.
Drain spaghetti well; add to tomato mixture and mix lightly, using 2 forks.
Add remaining baked tomato halves and pan juices.
Mix gently; season to taste with salt and pepper.
Chef
