Recipe: Curry Stuffed Tomatoes (using marmalade, Gourmet, 1980's)

CURRY STUFFED TOMATOES

1 cup chopped onion
1 tsp curry powder
2 tbsp butter
1 cup tomato juice
1/2 cup orange marmalade
1 tbsp ground cinnamon
salt and pepper, to taste
6 large tomatoes
Hot cooked rice (for serving)

In a stainless steel or enameled saucepan cook onions, curry and butter over moderate heat, stirring, for 5 minutes, or until the onion is softened.

Add tomato juice, marmalade, cinnamon, salt, and pepper. Bring the liquid to a boil and remove the pan from the heat.

Cut a 1/2 inch slice from the top of the tomatoes, peel, scoop out the core with a spoon, leaving a 3/4-inch shell. Arrange the tomatoes in a buttered baking dish just large enough to hold them in one layer. Spoon the sauce over the tomatoes.

Bake in a preheated hot oven (400 degrees F) for 20 minutes, or until they are heated through and tender.

Serve on rice.

Makes 6 servings
Source: Gourmet magazine, July 1980