Melt butter in a large saucepan.
Add curry powder and onion, stirring until onion is limp and curry has turned golden.
Add tomato juice, marmalade, salt, pepper, and cinnamon.
Bring to a boil, stirring often.
Remove from heat and set aside until room temperature.
Butter a baking dish and arrange whole, cored tomatoes evenly.
Pour cooled sauce all over.
Marinate in refrigerator at least 4 hours (overnight is best).
Bake uncovered at 400 until tomatoes are tender.
If sauce is too thin, remove tomatoes, our sauce into a pan, add cornstarch and heat until thickened.
Serve with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	231.97 Kcal (971 kJ)
Calories from fat	35.02 Kcal
		% Daily Value*
Total Fat	3.89g	6%
Cholesterol	10.18mg	3%
Sodium	225.84mg	9%
Potassium	654.27mg	14%
Total Carbs	46.04g	15%
Sugars	24.65g	99%
Dietary Fiber	4.48g	18%
Protein	5.82g	12%
Vitamin C	35.4mg	59%
Iron	1mg	5%
Calcium	47.1mg	5%

Amount Per 100 g
Calories	65.22 Kcal (273 kJ)
Calories from fat	9.84 Kcal
		% Daily Value*
Total Fat	1.09g	6%
Cholesterol	2.86mg	3%
Sodium	63.49mg	9%
Potassium	183.94mg	14%
Total Carbs	12.94g	15%
Sugars	6.93g	99%
Dietary Fiber	1.26g	18%
Protein	1.63g	12%
Vitamin C	10mg	59%
Iron	0.3mg	5%
Calcium	13.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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