Spaghetti with Fresh Tomato Sauce

Heat the oven to 350°. Cut the tomatoes in half lengthwise and set aside.

Remove the papery outer skin of the garlic and chop the cloves into tiny pieces.

Cut the basil leaves into tiny pieces and set aside.

Place the tomatoes, cut side up, in a 13 x 9-inch baking dish.

Salt and pepper lightly.

Mix together the garlic, 1/3 cup of the parsley and 2 tablespoons of the olive oil in a small bowl.

Place the garlic mixture on the tomatoes and drizzle 2 more tablespoons of the oil over all.

Bake, uncovered, until the tomatoes are mushy, about 45 to 50 minutes.

About 20 minutes before the tomatoes are done, put a large pot of salted water on for the spaghetti.

When the water is boiling, add the spaghetti.

After about 12 minutes, start testing every minute or so until the spaghetti is tender, but firm.

Mix together the remaining parsley, olive oil, the butter and the basil in a large bowl.

Add the tomatoes and spaghetti.

Toss to mix well and serve.

Makes 4 to 6 servings.