Baked Tomato Spaghetti
12 med. size firm ripe Roma Tomatoes
S&P
3-6 cloves garlic, minced
1/2c chopped parsley
1/2c olive oil
1 lb spaghetti
2T marg at room temp
1/2c fresh basil or 2T dry basil
Parmesan
Cut tomatoes in half lengthwise & set cut sides up in 9x13 baking dish. Sprinkle w/S&P. Mix garlic, 1/3c parsley & 2T oil, put mix over cut tomatoes. Drizzle 2T oil over. Bake @ 425° until browned on top (60-70 mins). Cook spaghetti til al dente.
In warm serving bowl, combine butter, remaining parsley & oil, basil & 4 tomato halves. Remove most of skin from halves. Coarsely mash. Add pasta & mix. Add remaining baked tomatoes & pan juices. Gently mix, adding S&P and cheese.
S&P
3-6 cloves garlic, minced
1/2c chopped parsley
1/2c olive oil
1 lb spaghetti
2T marg at room temp
1/2c fresh basil or 2T dry basil
Parmesan
Cut tomatoes in half lengthwise & set cut sides up in 9x13 baking dish. Sprinkle w/S&P. Mix garlic, 1/3c parsley & 2T oil, put mix over cut tomatoes. Drizzle 2T oil over. Bake @ 425° until browned on top (60-70 mins). Cook spaghetti til al dente.
In warm serving bowl, combine butter, remaining parsley & oil, basil & 4 tomato halves. Remove most of skin from halves. Coarsely mash. Add pasta & mix. Add remaining baked tomatoes & pan juices. Gently mix, adding S&P and cheese.