1. With the tip of a small knife, cut out
tomato cores. Halve tomatoes crosswise. Coat bottom of a roasting
pan or baking dish (I use an attractive oval Pyrex pan, available
at most houseware departments) with about 2 tablespoons oil. Arrange
tomato halves, cut side up, in pan. Sprinkle with salt and pepper.
Press minced garlic into each half; drizzle each with about 1 teaspoon
oil. Pour on any remaining oil.
2. Place tomatoes in a preheated 375-degree
oven and cook 2 hours, basting two or three times with the oil and
juices that collect in pan. When done, tomatoes will have collapsed
and some of the juices will have burned a little.
3. With a table knife and fork, cut tomatoes
into small pieces. Scrape burned bits into juices to amalgamate
them into sauce.
4. Toss in cooked spaghetti and shredded
basil. Taste for salt and pepper. I add a lot of black pepper or
have red pepper flakes or ground red pepper for everyone to add
to their taste at the table.
5. Serve immediately with grated cheese,
if desired, though I personally don't find it necessary.
this freezes nicely.