Sauce Maker: Sun-ripened Tomato Curry

The next in our series, Sauce Makers, we have a tomato curry. It's spicy hot and has the robust sweet tangy from the sundried tomatoes.


1. Some of my favorite proteins are lamb, chicken and tofu. Don't forget that beans like lentils and chickpeas go well with this sauce. One of my favorites is turkey meatballs and orzo. Any meatball will work great. I have tried a vegetarian meatball and it tasted great. Whatever you choose to cook, but make sure that they cook in the same amount of time as each other.
2. Mix in the Sauce Maker pouch with a can of coconut milk in a baking dish .
3. You can add rice to bake in your dish. Add 1/2 cup of rinsed rice with an 1/2 cup of water to the baking dish with veg and protein.
4. Bake for 350F for about 40 minutes if you are adding the rice.

Alternative way to use the spice blend:
1. It makes a great spice rub on meats, especially game or sheet tray dinners.
2. You can mix the spice blend with cream and or water instead of coconut milk.
3. You can double up on the liquid if the sauce is too robust or you just want it mellower.
4. Make the sauce on the stove to use in any manner of saucy goodness you want. I like using it like a kicked up version of Japanese curry or as an Indian curry and sap up the sauce with naan bread. Dipping fries in this brings them to the next level. I may need to go out and get some fries to do this right now!