Macaroni and Tomatoes

Ingredients

• 0.5 pound Macaroni (Approximately 225g)
• 6 whole Ripe tomatoes (Choose medium-sized, firm but ripe tomatoes)
• 3 tbsp Butter (Divided for baking and basting)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black pepper (Freshly ground)
• 1 handful Fresh parsley (To be blanched and chopped)
• 2 quarts Water (For boiling macaroni)

Instructions

1. 1Preheat oven to 375°F (190°C). Wash the tomatoes. Cut off the stalk ends (tops) and gently squeeze the tomatoes to remove the seeds (pips) while keeping the tomato whole.
2. 2Place the prepared tomatoes in a baking tin or roasting dish. Add the butter to the tin to prevent sticking. Place in the oven and bake until tender but holding their shape. Open the oven once or twice to baste the tomatoes with the melted butter and the juices they release.
3. 3While tomatoes are baking, bring a pot of salted water to a boil. Wash the macaroni and add it to the boiling water. Cook until tender (al dente). Drain well.
4. 4Dip the fresh parsley into boiling water for 15 seconds, then immediately rinse under cold water to stop cooking. Pat dry and chop finely. This keeps the color bright green.
5. 5Place the drained macaroni into a serving dish. Pour the hot butter and tomato juices from the baking tin over the macaroni (reserve the whole tomatoes). Add salt and pepper, then toss lightly to coat the pasta.
6. 6Arrange the whole baked tomatoes on top of the macaroni, placing them around the edge at equal distances. Ensure the smooth, red, unbroken side is facing up. Sprinkle the chopped blanched parsley over the macaroni to finish.