Curry-Glazed Tomatoes with Rice

Use as much or as little curry as you like. An unexpected, although wonderfl flavor. From a family friend. (Prep time includes marinating)

• Ready In: 4 hrs 20 mins
• Serves: 6

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.