Baked Tomato Spaghetti (Recipe in 2nd ed cookbook)

My recipe was not submitted and printed in its entirety in the cookbook. That is why I am posting the recipe here.

Baked Tomato Spaghetti

12 medium (1 1/2 lbs) of Roma style tomatoes
Salt and pepper
6 garlic cloves, minced
1/3 cup minced Italian parsley
Olive oil
1 lb of dried spaghetti (or other pasta: bucatini or percatelli are nice)
1 tablespoon dried basil leaves or
1/4 cup fresh Grated Parmesan, Romano or a mixture

Cut tomatoes in half lengthwise and set cut side up in an appropriately sized baking dish. Combine garlic, parsley and a few tablespoons of oil along with salt and pepper. Put a teaspoon or so of the garlic mixture on the top of each tomato half, using up all of the mixture. Salt and pepper the tomatoes and drizzle with more olive oil. Bake the tomatoes for about an hour at 400 degrees until they are browned, but not burned.

Prepare the spaghetti according to the package. Remove about 8-12 of the best looking tomatoes and place on a plate. Using a spoon, remove and discard the skins from the remaining tomatoes, mash them and add the basil. Stir in the cooked pasta to coat it with the sauce and add some cheese. This is ideally done in the tomato baking pan to take advantage of the pan juices. Place the reserved tomatoes on top and sprinkle with some more cheese. Serves four.

Note: I normally add 1 lb spicy italian sausage or lean ground turkey.