Roasted Summer Tomato Spaghetti

2lbs vine-ripened summer fresh tomatoes
1/4-1/3 cup olive oil
minced garlic (1 clove per 1/2 tomato)
salt+pepper
Fresh Basil chopped
Grated Romano Cheese
1lb spaghetti- cooked per directions

Cut each tomato in 1/2 (across the wide way) place cut side up in a baking pan. Spread 1clove minced garlic onto each half. Drizzle olive oil over the tomatoes. Sprinkle generously with S+P. Bake at 300* for 2hours- basting juices every 20-30minutes. Dump tomatoes and juice into a big bowl. Add fresh chopped basil (a handful- adjust to taste)- either chop with 2 knives for a chunky sauce, or puree with a blender or immersion blender for smooth.
Toss with cooked spaghetti and add cheese to your own desire.

If you make in bulk- freeze the sauce without the cheese.
We make this in huge batches at the end of summer when tomatos are good at the farmers market. We buy a giant basket and make enough to last us year round (which is a lot, lol) as it’s pretty much the only sauce we use, for both spaghetti, and things like eggplant parm or chicken parm.
I actually don’t really follow the recipe in regards to lbs of tomatos- I just buy a bunch and drizzle enough oil by what looks right, and same for basil. But the above is the original recipe from Holly Gatesmith

I will warn you- that if you are sensitive to garlic- this is not the recipe for youIt’s got lots- but I’m telling ya- it’s fabulous!

-Amy