This morning, I made Tomato Choka.
And while I was making it, I found myself thinking about my mother’s garden back home in Trinidad & Tobago.
That garden always seemed to have the best tomatoes. Fresh and full of flavor. The kind you could pick right from the yard and turn into something good without needing much else.
(photo below) On this day, my mom was so happy to show off her tomatoes before their vibrant red arrived.
Growing up, we didn’t really talk about food as “wellness.” We just ate food that was fresh, made at home, and shared with the people we loved.
And sometimes, making something as simple as tomato choka brings all of that back to me.
A Little Taste of Trinidad
Tomato choka is beautifully simple.
Trinidad Tomato Choka
Serves 2
Ingredients
- 5–6 small Campari tomatoes
- 4 garlic cloves, unpeeled
-
1 pimento pepper, finely chopped
(or substitute with a mild red bell pepper or another mild chili if pimento peppers aren’t available)
- ¼ small onion, very thinly sliced
- 1 tablespoon neutral oil I used avocado oil
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 1–2 chadon beni leaves (cilantro), finely chopped, optional
-
A small piece of Scotch bonnet, finely minced, optional.
(Scotch bonnet can be quite hot, so start with a tiny amount and add more to taste. For a milder version, you can leave it out entirely or substitute with a pinch of chili flakes or a milder pepper.)
How to Make It
Place whole tomatoes directly into the cast iron or heat-safe source with no oil. Let them sit under the broiler until dark, blistered spots develop, then turn them.
Rotate the tomatoes as they roast for 10–15 minutes until blistered, very soft, and beginning to collapse.
Add unpeeled garlic cloves to the skillet, turning occasionally. Remove once the outside is browned and the garlic inside is soft.
Transfer the tomatoes and all those concentrated juices to a bowl. Peel the roasted garlic and add it to the tomatoes.
Mash everything with a fork. I prefer to leave some texture rather than make it completely smooth.
Stir in the pimento pepper, salt, black pepper, chadon beni/cilantro, and Scotch bonnet if you’re using it. You can add other seasonings of your choice. I like adding Trinidadian green seasoning, thyme, or anything I'm in the mood for that day.
Top with the thinly sliced onion.
Heat the tablespoon (you can add more oil if you want) of oil until it's hot and shimmering. Pour it carefully over the onion and let it sizzle for a few seconds, then stir everything together.
Taste and adjust the seasoning.
If your tomatoes are sweet, a small squeeze of fresh lime can brighten the dish. Taste it first, though; you might find it's perfect as is. Maybe too acidic? A tiny sprinkle of baking soda can reduce it.
Tomato choka also keeps well in the fridge for up to 3 days. Let it cool, then store it in an airtight container. You can reheat it gently in a skillet or enjoy it cold or at room temperature. Making it ahead means breakfast (or snack) comes together quickly, and any leftovers will be just as tasty the next day.
Turn It Into Breakfast
Serve the tomato choka warm with eggs for a simple breakfast.
For a traditional Trinidadian breakfast, serve it with sada roti or your favorite bread. You can also add avocado or another protein (like eggs) to make it more filling.
Tomato choka is also delicious spooned over warm rice as a quick meal, or spread on thick slices of toast for a simple snack. Try it alongside grilled fish, with flatbreads, or even as a flavorful side for roasted vegetables. There are so many ways to enjoy it, whether on its own or as part of a bigger meal.
What I love is that this meal doesn’t try to be “healthy.” It’s simply real food. Tomatoes. Garlic. Herbs. Peppers. Onion.
Fresh ingredients, prepared simply, taste wonderful.
Wellness Can Taste Like Home
Wellness is often shown as if we always need to find something new. A new ingredient, a new routine, a new superfood.
It’s also remembering the foods we grew up with, the recipes passed down through families and communities, and that nourishment can bring history, comfort, pleasure, and connection along with the nutrients on our plates.
For me, going back to Trinidadian food is part of that. And this small bowl of tomato choka? Tomato choka?
It tastes like home. ❤️ Enjoy
Vee
