Ingredients:

• 4 ripe tomatoes
• 4-6 cloves garlic, sliced
• 2-3 pimento peppers
• 1 medium onion, sliced
• 1-2 hot peppers (to taste), chopped
• 2 tbsp oil (divided)
• Salt, to taste
• Foil paper

Instructions:

1. Prepare the Tomatoes:
• Wash the tomatoes thoroughly. Slice off the ends and make a small slit on one side of each tomato to make room for the garlic.
2. Add the Garlic:
• Insert slices of garlic into the slits of the tomatoes.
3. Wrap in Foil:
• (Optional) drizzle 1 tbsp of oil over the tomatoes. Wrap each tomatoes in foil paper.
• Separately wrap pimento peppers & garlic in foil paper & drizzle a little of oil over then close it up.
4. Roast:
• Place the wrapped tomatoes directly on a medium heat source (a stovetop or grill works well). Add the pimento peppers & garlic wrapped in foil and roast for about 10-15 minutes until they are softened and slightly charred. You can also use an oven at 375°F (190°C) for 20-25 minutes if preferred.
5. Mash and Mix:
• Carefully unwrap the foil and transfer the tomatoes (and peppers) to a bowl. Mash the tomatoes to your desired consistency using a fork or potato masher. Optionally, remove any burnt skins or seeds from the peppers. (I prefer to keep them in.)
6. Finish the Choka:
• Add the sliced onion, chopped hot pepper, and salt to taste. Mix well to combine all the flavors.
7. Serve:
• Enjoy your Tomato Choka with warm sada roti or any bread of your choice.