Fall is in the air, and it’s such a beautiful time! The changing colors of the trees in New York State are simply magnificent—definitely something to put on your bucket list. This season makes me want to cozy up, cook chicken or short ribs soup with pumpkin from the farmer’s market, crank up the wood-burning stove, sip cocoa tea from Trinidad, and roast the last tomatoes from my garden over an open flame for tomato choka.
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This dish is pure comfort—simple, smoky, and packed with flavor. Tomato choka is one of those traditional vegan recipes that’s part of our regular rotation. Once you try it with sada roti, dhal and rice, or even as a spicy condiment, you’ll see why it’s a Trinidadian favorite.
How to Make Tomato Choka
Regarding the latter, to make Tomatoes Choka, ripe tomatoes from the garden(or farmer’s market or grocery) are washed, dried, and place over an open flame. They are roasted until the skin becomes charred, the flesh bursting with smoky flavors. The charred skin is methodically and carefully removed. Crushed garlic and a roasted hot habanero pepper are then added to the mix along with very thin slices of raw onions. The ingredients are pounded gently to coax out the oils and blend. Rich with flavors, it is then added to the tomatoes or vice versa. The process ends with chunkaying!
What is Chunkaying
What Is a Choka in Trinidad?
A choka is a dish of vegetables—or sometimes fish—mashed and seasoned, then finished with aromatics. The method came from Indian indentured laborers and has become a cornerstone of Trinidad cooking.
Not every choka is finished the same way. Some, like Baigan Choka or Tomato Choka, are usually chunkayed—tempered with hot oil and aromatics to deepen the flavor. Others, like Sardine Choka and Avocado (Zaboca) Choka, skip this step entirely. Aloo Choka can be made either way, with or without chunkaying, depending on family tradition. And Eddoes Choka is chunkayed, finished with garlic fried in hot oil poured over the mash.
Popular versions include:
- Baigan Choka (roasted eggplant)
- Tomato Choka(roasted tomatoes) – this recipe
- Aloo Choka (mashed potato aka aloo)
- Sardine Choka(made with canned sardines)
- Fish Choka (made using leftover fried fish) – I use it to make these delicious fish pies
- Avocado/Zaboca Choka – printable recipe coming soon
- Eddoes Choka
- Boiled Tomato Choka – a family recipe
Each one is rustic, simple, and designed to be eaten with roti, dhal and rice, or fried bake.
Why You’ll Love This Recipe
🌱 Vegan & gluten-free – Perfect for plant-based and clean eating.
🔥 Smoky flavor – Roasted tomatoes create a depth you can’t get any other way.
🥘 Versatile – Serve with sada roti, rice, dhal, or as a side condiment.
⏱ Quick & easy – Minimal ingredients, ready in under 30 minutes.
🍅 Authentic Trini flavor – Brings the taste of Trinidad straight to your table.
Ingredients You Will Need
Tomatoes – Roasted until charred for deep smokiness.
Garlic – Crushed for pungency and richness.
Hot pepper (habanero or Scotch bonnet) – Traditional Trini heat.
Onion – Thinly sliced for balance and crunch.
Oil – For chunkaying (tempering).
Salt – To enhance the natural flavors.
Substitutions: Use jalapeño for milder heat, or skip hot pepper entirely if preferred.
Flavor Profile
Tomato choka is bold yet comforting. The smoky roasted tomatoes pair with the bite of raw onion, the warmth of garlic, and the fiery kick of hot pepper. Finished with hot oil, it’s rustic, earthy, and deeply satisfying.
Tips for Success
Roast until skins blister and blacken for maximum flavor.
Peel gently so you keep the soft flesh
Mash with a mortar and pestle or fork for texture, not pureeIf you don’t like raw onion, lightly sauté before adding.
Add oil while hot to fully release aromatics during chunkaying.
Variations
Boiled Tomato Choka – My newer recipe skips roasting and uses boiled tomatoes for a convenient, quick version while keeping the same comforting flavor.
Baigan and Tomato Choka – Add roasted eggplant for a smoky, creamy twist.
Murtani – Add charred ochro to roasted eggplant and tomato for a robust, traditional mix.
Serving Suggestions
Scoop with sada roti for breakfast or dinner.
Serve over dhal and rice for a hearty vegan meal.
Pair with fried bake or make it spicy to enjoy with roasted meats or other vegetarian dishes as a chutney/condiment.
Enjoy as part of a full Trini breakfast platter with kuchela.
Health & Nutrition
This dish is naturally:
Vegan and vegetarian
Gluten-free
Rich in vitamin C, antioxidants, and fiber
Low-carb and wholesome
Tomato choka is the perfect balance of comfort and nutrition.
Equipment Needed
Gas stove or broiler
Mortar and pestle (or bowl and fork
Small frying pan
How to Eat Tomato Choka
Vegan, comfort food has never been more satisfying. The smokiness of the roasted tomatoes, along with the texture of the raw onion, a hint of garlic, and the heat and flavor of the hot pepper all combine with the chewiness of the sada roti to create the perfect bite.
It’s an experience worth repeating – regularly!
This is a family favorite and I am sure it will become a favorite in your household as well!
Reader Testimony
The accompanying video was posted on May 28, 2017 on YouTube and has quickly become a favorite. One viewer, Derick, exclaimed “This is by far the most authentic Trini tomato choka I’ve seen on YouTube. Thanks!”
FAQ
Q: Can I make tomato choka without roasting?
A: Yes! Yes, try our family’s personal creation and recipe – boiled tomato choka – simple and tasty.
Q: What pepper works best?
A: Habanero, wiri wiri or Scotch bonnet is traditional. Jalapeño or other mild peppers work too.
Q: Can I roast tomatoes without an open flame?
A: Use the broiler until skins blister and the flesh softens. Same flavor, less mess.
Q: What’s the difference between roasted and boiled tomato choka?
A: Roasted brings deep smokiness, while boiled is quicker and softer in flavor—both delicious.
Pinterest Summary – Use this when reposting!
Pinterest Pin Title: Authentic Trinidad Tomato Choka Recipe – Vegan & Smoky
Pinterest Pin Description: Learn how to make authentic Trinidad Tomato Choka – smoky roasted tomatoes mashed with garlic, hot pepper, and onions. Vegan, healthy, and perfect with sada roti or dhal. 🌱🔥
Hashtags: #CookingWithRia #TrinidadFood #CaribbeanCooking #TomatoChoka #VeganRecipes
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🍅 Trinidad Tomato Choka Recipe Card
Ingredients
- 4 ripe plum tomatoes about 1 and 1/2 lbs
- 3 cloves garlic mashed or thinly sliced
- hot pepper to taste
- 1/2 small onion thinly sliced
- 3-4 tbsp extra virgin olive oil or other oil to taste
- Salt to taste
Instructions
- Rinse and dry tomato.
- Place over an open flame (or under the broiler in the oven) and roast until the skin is charred and the flesh of the tomato is cooked and has softened.
- Remove skin from the tomato and place in a medium bowl. Mash tomatoes with a fork until it reaches a smooth, yet slightly chunky consistency. Add salt to taste and mix in thoroughly.
- Heat oil in a small frying pan, add onion, garlic and hot pepper and cook until the edges are golden brown.
- Pour oil over the mashed tomatoes and whisk to combine. Taste for salt and add more if necessary.
Video
Nutrition
Tomato choka is one of those traditional vegan dishes that’s on our regular meal rotation—simple, comforting, and packed with flavor. There’s something special about the way the tomatoes get smoky and soft after roasting, blending perfectly with garlic, onion, and hot pepper. It’s so simple and versatile; we enjoy it with sada roti, spoon it over dhal and rice, or even enjoy it as a spicy condiment or side dish. It’s an easy way to bring a taste of Trini home cooking into any meal, and honestly, once you try it, you’ll understand why this dish is such a favorite.
Did You Love This Recipe – Leave a Rating and Comment
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With love and best dishes,
Ria
