Ingredients:
Olive oil
3 or 4 juicy ripe tomatoes, halved then quartered
Sea salt
1 1/2 to 2 tsp. curry powder
8 oz greek yogurt or plain goat yogurt (you can easily replace this with coconut milk)
Arugula

Preparation:
Preheat the oven to 350 degrees.
Put the quartered tomatoes in a large mixing bowl.
Drizzle about 1/2 Tbls. of olive oil over the tomatoes and shower with about 1 tsp sea salt.  Mix well.
Cover a cookie tray with a piece of parchment paper.
Spread the tomatoes across the cookie tray in a single layer.
Bake for about 15-20 minutes or until the tomatoes start to look slightly wrinkly and melted.
In a saucepan, heat about a teaspoon of olive oil on medium heat.
Add curry powder and cook for about a minute being careful not to let the spices burn.
Add the yogurt or coconut milk and stir well.  You might need to add water to the yogurt to get the consistency you prefer. (coconut milk will not have this problem)
Transfer the tomatoes to a serving bowl and pour the curry sauce over the tomatoes, gently mixing the two together.

When ready to serve, toss with the arugula.

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