Spaghetti with Roasted Tomatoes

5-6 medium very ripe tomatoes, about 2 lbs. (romas are perfect for this dish)
2-3 large garlic cloves, finely chopped
fresh basil leaves, torn or julienned
⅓ cup of fruity olive oil
salt and pepper to taste

Cut out tomato cores. Halve tomatoes crosswise.

Coat bottom of a roasting pan or baking dish with about 2 tablespoons olive 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.

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.

With a table knife and fork, cut tomatoes into small pieces. Scrape burned bits into juices to amalgamate them into sauce.

Toss in cooked spaghetti and shredded basil.

Serve immediately with grated parmesan cheese, if desired.