Baked tomatoes with curry sauce

Ingredients

• 1 large onion, for the curry sauce
• 55 g vegan butter, for the curry sauce
• 15 g all-purpose flour, for the curry sauce
• 2 teaspoons curry powder, for the curry sauce
• 280 ml water, for the curry sauce
• Salt
• 6 tomatoes
• 30 g vegan butter, for the tomatoes
• Pepper

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of black pepper
• What to use instead of tomatoes

Instructions

1. For the curry sauce, slice the onion and fry it in the vegan butter until well browned.
2. Add the flour and curry powder and mix. Add the water and salt and cook for 10-15 minutes, stirring often. Strain it. This is your curry sauce.
3. Preheat the oven to 200°C (400°F). Slice the tomatoes without peeling them and put them on a baking sheet greased with half the vegan butter.
4. Put a small piece of the rest of the vegan butter in the center of each slice, season with salt and pepper and bake for 15-20 minutes.
5. Transfer them to a warm dish, pour the curry sauce over them (it should be fairly thick) and serve.

Nutrition facts

Approximate, per serving (about 360 g). Calculated with data from USDA FoodData Central.