12 med. firm, ripe Italian (Roma) tomatoes, about 1 3/4 lbs.
3-6 cloves garlic, minced
1/2 c. chopped parsley
1/2 c. olive oil
1 lb. dry spaghetti
2 tbsp. butter
1/2 c. fresh or 2 tbsp. dry basil leaves
Grated Parmesan cheese

Cut tomatoes in half lengthwise and place cut sides up in a baking pan or dish. Sprinkle lightly with salt and pepper. Mix garlic, 1/3 cup parsley and 2 tablespoons olive oil; pat mixture over cut sides of tomatoes. Drizzle 2 tablespoons olive oil over tomatoes. Bake in a 425 degree oven until browned on top, 60 to 70 minutes.

In a warm large serving bowl, combine butter, remaining parsley and olive oil, basil and tomato halves. Remove and discard skin from tomatoes, coarsely mash. Add pasta and mix. Add remaining baked tomatoes and pan juices. Gently mix, adding salt, pepper and grated Parmesan cheese to taste. Makes 9 cups, about 6 to 8 servings. This recipe is great with fresh home grown tomatoes.