Tomato Choka
Vegan lovers, you will love this one! Tomato Choka is to Trinidad what Piperade is to France: a tasty, vegan, roasted, tomato-based delicacy that can make any slice of bread the best dish in the world. It is also one of Cavita's family recipe that Antoine loves. Thanks to Lean Lifestyle, Cavita captured the recipe from her mom and is sharing with you this simple and easy recipe that can be used as a side dish or for a breakfast or a quick snack. Enjoy!
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The ingredients are given for 4 medium servings.
INGREDIENTS
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5 medium tomatoes
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1 chilli pepper
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1 cup of white onions, sliced
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3 cloves of garlic
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1 teaspoon of cumin seeds
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Salt and black pepper
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Coconut oil
DIRECTIONS
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Set the oven to broil and line a baking tray with foil for easy clean up.
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Lay the tomatoes, garlic (with their skin), onions (save ½ of the onions and 1 garlic clove for a later step) and chili pepper on the tray.
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Brush with a mixture of oil, salt and pepper all the vegetables going in the oven.
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Bake for 20 minutes far enough from the broiling part of the oven (so that it does not burn instantaneously) until slightly charred outside.
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Remove the vegetables from the oven and let them cool down a bit before peeling them and removing the cores.
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In a mortar (or bowl with a fork) mash the tomatoes, garlic, chili pepper together.
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Heat a small saucepan with some coconut oil and add the cumin seeds, remaining onion & garlic. Stir until the onions are cooked and slightly caramelized but not burnt. Now pour the tomato mixture into your saucepan and stir together. Taste and add salt and black pepper to your taste.
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Serve as a side dish or as a main dish with some naan or roti.
