Vincent Price Curried Tomato Salad

Ingredients

• 8 ounces ripe tomatoes
• 4 tablespoons butter
• 1/3 cup chopped onion
• 1 teaspoon of your favorite curry powder
• 1 1/2 lbs cooked long-grain rice
• 2 tablespoons cooked peas
• salt & freshly ground black pepper, to taste
• watercress, for garnish

Directions

1. 1

   Wash tomatoes and cut into wedges of a size you prefer (you can remove the seeds, if you like); set aside.

2. 2

   In a skillet over medium-low heat, melt the butter and sauté the onion until transparent, about 10 minutes.

3. 3

   Add the curry powder to the onions, stir, and sauté for 4 minutes.

4. 4

   Add the cooked rice, peas (the peas can be cooked briefly if you like, or used raw), and salt and pepper to taste, and stir well to blend flavors.

5. 5

   Chill in refrigerator for at least an hour.

6. 6

   Place in serving dish, garnish with tomato wedges and watercress, and serve.