2 lb. tomatoes (12 plum or 6 med. reg.)
1 lb. thin spaghetti
2 tbsp. olive oil
1 lg. clove garlic, finely chopped
2 tbsp. butter
1/2 c. chopped parsley
1/4 c. thinly sliced green onions
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 c. coarsely shredded Cheddar cheese (6 oz.)

1. Cut tomatoes in half crosswise. Gently squeeze out seeds and remove cores; discard. Cut tomatoes into 1/2 inch chunks. Keep at room temperature.

2. Cook spaghetti, just barely tender; drain.

3. Meanwhile, heat oil in skillet over low heat. Add garlic and saute until soft, about 2 minutes. Add butter and melt. Remove from heat.

4. Transfer drained hot spaghetti to a large bowl. Add butter mixture, tomatoes, parsley, green onion, salt and pepper. Toss. Add cheese and lightly toss. Serve immediately. (Cheese should hold its shape.)