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Tomatoes and Macaroni

Take half a pound of macaroni, wash it, and boil it till tender. Take six or more ripe tomatoes, cut off the stalks, squeeze out the pips, and place the fruit in a buttered tin in the oven. It is well to baste them once or twice with the butter and the juice that will come from them. Put the macaroni, when tender and well-drained, into a vegetable dish. Pour the butter and juice from the tin over the macaroni, add pepper and salt, and toss it lightly together. Place the whole tomatoes on the top of the macaroni, round the edge, at equal distances. Sprinkle a little chopped parsley on top, and serve.