My humble offering today is Tomato Choka. It is humble because this recipe is very easy to make, but very tasty. It requires few ingredients as well. However, before I go to talking about how to make tomato choka, I would like to thank all visitors to my, blog especially those who leave comments. I make it my duty to read each comment I get, so keep the comments flowing.
Tomato Choka and Crix!
As you may be aware, I posted the Baigan Choka recipe sometime ago; Tomato Choka is just another type of Choka we prepare in Trinidad. What I will be doing is showing two ways in which we make it; I hope you enjoy it just as I do. This type of Choka also goes well with Sada roti ; I personally enjoy it with CRIX ! Both methods are easy and they produce a tasty choka.
Methods in Making Tomato Choka
There are two methods to making tomato choka. The first method uses cooked tomatoes while the second uses raw tomatoes. The choice of method will depend on your preferences. However, the second method is a lot quicker to do. You can have your choka ready within just five minutes.
Tomato Choka: Method 1
The first method is similar to the Baigan Choka. The tomatoes are either roasted or boiled and the skin removed. Care must be taken though because the tomato skin is very thin so it will cook very quickly.
In a 
Mix all the ingredients together and allow to cool.Tomato Choka: Method 2
Dice raw tomatoes and add chopped garlic, salt and pepper to taste.
Add olive oil and mix well.As I said earlier, Tomato Choka really goes well with Sada roti so I encourage you to make the roti when preparing this dish.
Sheldon L., T&T: I love tomato choka. How about I try to make it myself now. I wonder how that’s gonna turn out!
If you follow the pictures you just can’t go wrong.
I love the taste of “fried garlic until brown”. Will try this recipe as it looks both simple and tasty.
Keep up the good work. Really enjoy the pictures.
Roger
This looks so good…all the flavors I love put together!
Gosh, you would not believe this but I am not a fan of tomatoes in general but love tomato choka. I do have a strong preference for the roasting of the tomatoes though, such a big difference in flavour (honestly, I even throw in a little of the roasted skin for a little extra smokiness – YUMMY). I have now spent about an hour on your blog. Really enjoying it!!
Thank you Ayana for passing by. It’s been a pleasure reading your comment.
Thank you for taking the “hit or miss” out of my tomato choka… you are making a cook out of me! Bless!
Thank you for taking the time to read my blog