I’m already looking for tomato recipes!
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Will be referring to this thread when our tomatoes start coming on, hopefully soon.
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TOMATO CHOKA (TRINIDADIAN ROASTED TOMATOES) from Tara’s Multicultural Table
And…with an Instant Pot broil!
Yes I think it looks out of place
I make an X on the top of the tomato, and simmer for 3 minutes in a little water and this enables me to peel the tomatoes easily and then I de-seed.
The seeds cause a slight bitterness which is why many people add sugar to their sauce or salsas. The salsa looks real good !!!
@shrinkrap - for you, the background of Chokha.
Fresh in my mind because one of my best friends is Bihari and we were talking about Chokha and Bharta just last week when she made an array of Chokhas to accompany a simple Khichdi.
Chokha is probably most famous as “Litti Chokha” - roasted dough balls / dumplings served with spicy mashed accompaniments - “Chokha” just means “mashed” I believe.
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Agreed. Either we don’t mind or perhaps the summer tomatoes we get don’t have bitter seeds. Maybe both. That’s why I typically skip the peeling and deseeding steps for rustic preparations such as spicy salsa.
Now I can’t wait for summer tomatoes to be available where I live. Season is just starting.
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Paste tomatoes halved, then roasted at 250 with EVOO, salt and pepper and sliced garlic, removed skin and flipped over at about an hour.
I already ate some on a sandwich. 
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My favorite way to eat tomatoes.
Smart to remove the skins midway. I do this prep often for grape or cherry tomatoes that are getting past their prime, and the skins always bother me later 
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Thank you for the chokha history and info!
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An Italian Evoo of very high quality.
Look like mine. I freeze them separately on a sheet pan so it’s easier to grab one or two. I did enough last year that I never needed to buy any canned tomatoes.
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I followed your technique of preroasting my tomatoes in the oven last night and that was great as it took only 3 hours total time as compared to not preroasting it. I posted it earlier this morning . The oven temp was 400 degrees and it took an hour for the tomatoes skin to blister and release their juice. The total time on the stove top was a bit over 2 hours after it came to a boil, and then, I simmered it on mod heat for around 30 minutes and then on low. The sauce was thick without having to add any starch as compared to almost 6 hours last time I made tomato sauce on stove top to the point where the sauce got as thick as the preroasted ones.
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I’m glad it’s working for you!
I’m doing cherries today and can’t imagine removing all the skins.
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Musing re roasting tomatoes - I usually line a sheet with parchment, and then am annoyed because the parchment soaks up juices (obviously).
What do people think of roasting in a an unlined (but oiled) ceramic pan? I’m theorizing that the juices would reduce and concentrate (rather than be lost to the parchment)… which would be nice for most applications.
Thoughts?
I think that would be great! I must say I haven’t worried about absorbed juices until now. 
Sorry
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