Remove the vines from the tomatoes and wash them.

Wipe them dry and proceed to the next step.

Take the CrispLid basket and line it with aluminum foil.

Add tomatoes, hot peppers and garlic and spray the veggies lightly with oil.

Preheat the CrispLid at 350F for 5-minutes.

Cook the veggies on the basket for 8-minutes and flip and cook for another 6-minutes. The tomatoes, garlic and peppers should look charred.

Place a grill on the gas flames. Now add tomatoes (with vines removed), garlic, and peppers on it. Roast the veggies till the outer skin is charred and wrinkled.

Arrange the veggies or a baking sheet and place the sheet on the top rack. Lightly spray the veggies with oil and broil them until the skins are charred. It takes around 8-12 minutes for all veggies to roast well.

Remove the veggies after roasting and allow them to cool down. When it’s cool enough to handle, peel the tomatoes and discard the skins. Gently, squeeze the garlic and collect the pulp.

In a large bowl, take peeled roasted tomatoes, roasted garlic, chili pepper and chopped onions. Add salt and crush the tomatoes with other veggies to a smooth pulpy mass. There might be some hard mass while mashing tomatoes. You can either remove those or cut the hard mass into small pieces. Mix everything well.

Now heat a small pan and add oil, and allow it to smoke.

Once the oil smokes, drizzle it over the tomato Choka and mix well. Garnish with chopped cilantro and serve.