Filipino Tomato Curry Sauce

1. Preheat oven to 325 F.

2. Place all ingredients in a baking pan and cover with foil. Bake 1 hour.

3. Check to see if tomatoes have collapsed. If not, crush with a wooden spoon and bake another 15-30 minutes.

4. The original recipe does not call for this, but you can food-process the sauce or work it with a mortar and pestle for a smoother, more sauce-like texture (I always do this).

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Nutrient	Quantity
Total fats	109.4132 g
Protein	3.4733 g
Carbohydrates	11.7451 g
Energy	1017.6865 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8632 g
Water	81.2332 g
Aspartic acid	0.2858 g
Calcium, Ca	93.3355 mg
Lutein + zeaxanthin	615.361 g
Fiber, total dietary	5.3015 g
Fatty acids, total saturated 22:0	0.1407 g
Fatty acids, total trans-polyenoic 13:0	0.005 g
Carotene, beta	1708.72 g
Niacin	0.9328 mg
Vitamin A, RAE	142.3915 g
Arginine	0.1781 g
Riboflavin	0.0677 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0347 g
Fatty acids, total saturated 20:1	0.3367 g
Glutamic acid	0.4672 g
Sodium, Na	896.459 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3588 g
Total lipid (fat)	109.4132 g
Manganese, Mn	1.339 mg
Fructose	1.5736 g
Proline	0.1822 g
Fatty acids, total saturated 16:0	12.2939 g
Fatty acids, total saturated 8:0	0.002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0305 g
Sucrose	0.1707 g
Choline, total	12.2423 mg
Sugars, total	3.1119 g
Serine	0.1051 g
Fatty acids, total saturated 10:0	0.0238 g
Fatty acids, total saturated 18:0	2.1356 g
Vitamin B-6	0.1758 mg
Selenium, Se	4.3845 g
Ash	3.4297 g
Fatty acids, total saturated 18:1 undifferentiated	77.5581 g
Pantothenic acid	0.2691 mg
Phenylalanine	0.1119 g
Copper, Cu	0.142 mg
Betaine	6.8234 mg
Thiamin	0.0513 mg
Methionine	0.034 g
Iron, Fe	2.7941 mg
Carbohydrate, by difference	11.7451 g
Phosphorus, P	79.94 mg
Folate, total	27.5605 g
Dihydrophylloquinone	0.0216 g
Tocopherol, gamma	1.0713 mg
Fatty acids, total saturated 4:0	0.0008 g
Fatty acids, total saturated 22:1 undifferentiated	0.0012 g
Lycopene	0.23 g
Alanine	0.099 g
Valine	0.1278 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	10.8146 g
Glycine	0.1189 g
Carotene, alpha	0.138 g
Glucose (dextrose)	1.298 g
Fatty acids, total saturated 14:0	0.0451 g
Zinc, Zn	0.6934 mg
Isoleucine	0.1109 g
Fatty acids, total saturated 12:0	0.0038 g
Fatty acids, total polyunsaturated	11.6796 g
Fatty acids, total saturated 14:1	0.0019 g
Fatty acids, total polyunsaturated 17:1	0.1351 g
Leucine	0.1768 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	2848.2975 IU
Folate, DFE	27.5605 g
Tryptophan	0.0284 g
Vitamin C, total ascorbic acid	11.4364 mg
Phytosterols	240.485 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Galactose	0.0166 g
Fatty acids, total polyunsaturated 18:1 c	0.5741 g
Fatty acids, total saturated 20:0	0.4485 g
Fatty acids, total saturated 6:0	0.0027 g
Tyrosine	0.0769 g
Vitamin K (phylloquinone)	184.2681 g
Fatty acids, total saturated	15.1346 g
Histidine	0.0565 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	79.3944 g
Threonine	0.0802 g
Folate, food	27.5605 g
Fatty acids, total polyunsaturated 17:0	0.0245 g
Fatty acids, total polyunsaturated 24:0	0.0014 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	17.254 mg
Magnesium, Mg	44.6575 mg
Lysine	0.1265 g
Potassium, K	308.5035 mg
Cystine	0.0379 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0	0	0
Olive oil	0.5 cup	954.72	0	108
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
Curry powder	1 tablespoon	20.475	3.5173	0.8826
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	2	8.94	1.9836	0.03
Green Onion	1	19.17	4.0754	0.3337
cherry tomato	1 quart	0	0	0