Curried Stewed Tomatoes

• 4 large ripe tomatoes, peeled and seeded, with the juice reserved (about 5 cups)
• Salt and freshly milled black pepper
• 1

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 and simmer 15 to 20 minutes, or until the tomato pulp is soft.

Place in a serving bowl and sprinkle with the chives.