Here's a tried and true recipe for a Nepali feast for four tomatoe condiment:

Heat a medium size sauce pan. Chop up an onion, garlic to taste, and hot chillies, also to taste. Sauté in olive oil until clear. Add a heaping tablespoon of curry and salt to taste. Next, add 4 large (or however many small) chopped tomatoes and melt them down. Cook on low heat until the consistency is of thick tomato paste. For added flavor, chop up some cilantro and add. This is a condiment that flavors the rest of the plate. It may be stored and used when needed. Nepalis call this "peekles", which I don't quite understand since a pickle is a pickle, and this ain't pickles...

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