Yum! Great simple recipe for this cooking novice! Made two baked tomatoes with intention on eating half of one, and using the other 1 and a half with pasta - gobbled them all up as a nice summer meal! Thank you!
Loved it, loved it. Made it with some perfect mid-September tomatoes, raw sheep's milk Parmigiano-Reggiano cheese, vinegar-marinated white anchoves, and the thin spaghetti, plus a drizzle of extra-virgin olive oil so the pasta wouldn't stick. The fresh herbs are a must (I did 2 parts basil and 1 part each parsley and marjoram). DH rated it "excellent" and had thirds. The breadcrumb mixture that falls off the tomatoes while baking should be scattered over the pasta for a nice crunch.