Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Recipeaholic@aol.com Newsgroups: rec.food.recipes Subject: Baked Tomato Spaghetti Followup-To: rec.food.cooking Date: 30 May 2000 12:46:20 -0600 Organization: AoL Lines: 44 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: Recipeaholic@aol.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42178 * Exported from MasterCook * Baked Tomato Spaghetti Recipe By :Sunset. All-Time Favorite Recipes Serving Size : 6 Preparation Time :0:00 Categories : Pasta Spaghetti Tomatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium Roma tomatoes -- cut into halves lengthwise Salt and pepper 4 cloves garlic -- minced 1/2 cup chopped parsley -- divided 1/2 cup olive oil -- divided 1 pound dry spaghetti 2 tablespoons butter or margarine -- at room temperature 1/2 cup chopped fresh basil or 2 tablespoons dry basil Grated Parmesan cheese Place tomato halves, cut side up, in a 9 x 13-inch baking dish. Sprinkle with salt and pepper. Mix garlic, 1/3 cup of the parsley, and 2 tablespoons of the oil; pat mixture over tomatoes. Drizzle with 2 more tablespoons oil. Bake in a 425: oven until tomatoes are browned on top, about 1 hour. In a large pan, cook pasta in about 3 1/2 quarts of boiling salted water until barely tender to bite, about 8 to 10 minutes; drain. Remove and discard most of the skin from 4 of the tomato halves; coarsely mash tomato pulp. In a large serving bowl, combine mashed tomatoes, butter, remaining parsley, remaining 1/4 cup oil, and basil. Add pasta and toss gently. Add remaining 20 baked tomato halves and pan juices; toss gently. Season to taste with salt and pepper. Sprinkle with cheese. Posted by: Cassie - - - - - - - - - - - - - - - - - - - ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.