Recipe: Baked Tomato Spaghetti

Baked Tomato Spaghetti
Baked Tomato Spaghetti, Courtesy:

Baked Roma tomatoes and fresh basil make a savory sauce for this special spaghetti dish. The sweetness of the tomatoes is intensified by cooking them over high heat for an extended time period. Fresh ingredients are always best when serving pasta.

12 medium-size form-ripe pear-shaped 9Roma-type) tomatoes (about 1 ¼ lbs. total)
Salt and Pepper
4 cloves garlic, minced
½ cup chopped parsley
½ cup olive oil
1 pound dry spaghetti
2 Tbsp. butter or margarine, at room temperature
½ cup whole fresh basil leaves or 2 Tbsp. dry basil
Grated Parmesan cheese (optional)


  1. Cut tomatoes in half lengthwise; set, cut sides up, in a shallow 9×13-inch baking pan or disk.
  2. Sprinkle lightly with salt and pepper.
  3. Mix garlic, 1/3 cup of the parsley, and 2 Tbsp. of the oil; pat mixture over cut sides of tomatoes.
  4. Drizzle with 2 Tsp. more oil.
  5. Bake, uncovered, in a 425 degree oven until browned on top (55 to 70 minutes; pan juices may become very dark).
  6. When tomatoes are almost done, in a 6-8 quart pan, cook spaghetti in 4 wuarts boiling water just until tender to bite (10-12 minutes); or cook according to package directions.
  7. Meanwhile, in a warm large serving bowl, place butter or margarine, remaining parsley, remaining ¼ cup oil, basil, and 4 of the baked tomato halves.
  8. Remove and discard most of the skin from the 4 halves; coarsely mash halves.
  9. Drain spaghetti well; add to tomato mixture and mix lightly; using 2 forks.
  10. Add remaining baked tomato halves and pan juices.
  11. Mix gently; season to taste with salt and pepper.
  12. Serve with cheese, if desired.

Food Mingle Blog Alternatives and Substitutions:

  • I used the fresh basil leaves, rather than the dried basil, to give this dish a fresh taste.
  • Definitely go with the grated cheese on top to add move flavor.

Yield: 6 servings

Adapted From: “Fresh Ways with Pasta” Sunset Publishing Company, Menlo Park, CA, 1993, and



5 thoughts on “Recipe: Baked Tomato Spaghetti

  1. colleen September 16, 2016 / 3:20 pm

    Been looking for this recipe all summer! First made it 30 (?) years ago when it was originally published in Sunset Mag. The recipe is now making the rounds in my large family, everyone is nuts about it. I, like I’m sure everyone else, have added my own twist. Instead of chopping the garlic, I leave maybe 10 cloves whole, tucking them in the tomatoes. But beware, you gotta really love garlic! Sometimes I also throw a couple of Italian sausage links in with the tomatoes. Over the top wonderful.

    Thanks foe posting this!

    Liked by 1 person

    • Nancy at Food Mingle Blog September 17, 2016 / 5:25 pm

      Thank you for your comment, Colleen! I am so glad that you found the recipe. I love the idea of adding Italian sausage links to add some kick! As for the garlic – love that idea because I’m a garlic lover too. I attended a garlic festival last weekend and will write about it soon. Thanks so much for your comment and for reading my blog – come back soon! – Nancy


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