Spaghetti with Baked Summer Tomatoes
Here it is:
SPAGHETTI WITH BAKED SUMMER TOMATOES
Make less pasta if you prefer, and store the remaining sauce in the fridge for up to four days, or freeze it.
12 medium- to-large firm ripe tomatoes
3- 6 cloves garlic, minced
½ tsp. salt
1 ½ lbs. spaghetti
Black pepper to taste
1 Tbslp. butter
½ cup fresh parsley, chopped
½ cup fresh basil, chopped
2 Tblsp. olive oil
½ cup grated Asiago or Parmesan
Preheat the oven to 425 degrees. Spray a jelly-roll pan with cooking spray. Halve the tomatoes widthwise and place cut-side up in the pan. Sprinkle with the salt and pepper. Combine 1/3 cup of the parsley with the oil and garlic in a small bowl; spread over the tops of the tomatoes. Bake until the tomatoes are lightly browned, about 1 hour. If the tomato skins are tough, remove them from the tomato halves with your fingers as soon as they are cool enough to handle. Cook the spaghetti according to package directions; drain and keep warm. Meanwhile, in a small skillet, melt the butter over medium heat, stirring gently, until it begins to turn golden brown and fragrant, about 1 minute. Immediately remove from the heat, stir to cool slightly, and pour into a warm serving bowl. Add the 12 skinned baked tomato halves, the basil, and the remaining parsley; coarsely mash. Add the cooked spaghetti and the cheese; gently toss to combine. Top with the remaining tomato halves and a drizzle with the pan juices. Serve hot or at room temperature. (8 pts. 1 cup spaghetti with ¼ cup sauce, plus 1 ½ tomato halves.)
I hope you enjoy it.