- 4 large ripe tomatoes, peeled and seeded, with the juice reserved (about 5 cups)
- Salt and freshly milled black pepper
- 1 teaspoon curry powder
- 1 tablespoon chopped fresh chives
- Coarsely chop the tomatoes and place them in a heavy saucepan. Add the reserved juice and set over moderate heat.
- Bring the tomatoes to a slight boil and reduce the heat to low
- Add salt and pepper to taste and the curry powder to simmer 15 to 20 minutes, or until the tomato pulp is soft.
- Place in a serving bowl and sprinkle with the chives.