Baked Tomato Spaghetti

Name: Baked Tomato Spaghetti
Ingredients: 12 medium size (1 3/4 lb.) plum tomatoes (firm and ripe); salt and pepper; 3 to 6 cloves minced garlic; 1/2 c. chopped parsley; 1/2 c. olive oil; 1 lb. spaghetti; 2 Tbsp. butter (room temperature); 1/2 c. basil leaves, if fresh, and whole or 2 Tbsp. if dry; grated Parmesan cheese (optional)

9 ingredients

5 steps

Ingredients

12 medium size (1 3/4 lb.) plum tomatoes (firm and ripe)
salt and pepper
3 to 6 cloves minced garlic
1/2 c. chopped parsley
1/2 c. olive oil
1 lb. spaghetti
2 Tbsp. butter (room temperature)
1/2 c. basil leaves, if fresh, and whole or 2 Tbsp. if dry
grated Parmesan cheese (optional)

Directions

1

Cut tomatoes in half lengthwise and set, cut sides up, in a 9 x 13-inch pan.
2

Sprinkle lightly with salt and pepper.
3

Mix garlic, 1/3 cup of parsley, and 2 tablespoons olive oil; pat mixture over cut halves of tomatoes.
4

Drizzle 2 tablespoons oil over tomatoes.
5

Bake at 425° until browned on top, 60 to 70 minutes.