Curry-Glazed Tomatoes with Rice |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Use as much or as little curry as you like. An unexpected, although wonderfl flavor. From a family friend. (Prep time includes marinating) Ingredients:
2 tablespoons butter |
1 teaspoon curry powder (or up to 4 tsp. to taste) |
1 medium onion, finely chopped |
1 cup tomato juice |
1/2 cup orange marmalade |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 teaspoon cinnamon |
6 large tomatoes, peeled and cored |
3 cups cooked rice |
Directions:
1. Melt butter in a large saucepan.
2. add curry powder and onion, stirring until onion is limp and curry has turned golden.
3. add tomato juice, marmalade, salt, pepper, and cinnamon.
4. bring to a boil, stirring often.
5. Remove from heat and set aside until room temperature.
6. butter a baking dish and arrange whole, cored tomatoes evenly.
7. Pour cooled sauce all over.
8. Marinate in refrigerator at least 4 hours (overnight is best).
9. Bake uncovered at 400 until tomatoes are tender.
10. If sauce is too thin, remove tomatoes, our sauce into a pan, add cornstarch and heat until thickened.
11. serve with rice.
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