BAKED TOMATO SPAGHETTI

INGREDIENTS:

• 12 med (1 3/4 lb) Roma tomatoes
• 3-6 cloves garlic, minced
• 1/2 cp chopped parsley
• 1/2 cp olive oil
• 1 lb dry spaghetti
• 2 T butter
• 1/2 cp fresh or -2 T dry basil leaves
• Grated parmesan cheese

DIRECTIONS Cut tomatoes in half length wise and set cut sides up in a 9x13 baking pan. Sprinkle with salt and pepper. Mix garlic, 1/3 cp parsley, and 2 T olive oil. Pat mixture over cut sides of tomatoes. Drizzle 2 T oil over tomatoes. Bake in (425) oven until brown 1 hr. Cook pasta. In large, warm bowl, combine room temperature 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. Serve.