Fusilli col Sugo dei Pomodori al Forno

Every family must have, among the dishes it cooks, some whose taste touches a chord of special satisfaction, some they never tire of making. In our family, one such dish is the tomatoes baked with garlic, olive oil, and parsley, whose recipe I first gave in The Classic Italian Cook Book (page 389). In summer we have them together with fried eggplant, at other times we eat them with breaded veal cutlets, with boiled beef, or we make a dish of them alon