Photo by Rey Lopez
In this Trinidadian vegetarian side, chopped onions, peppers, and chiles get briefly sizzled in hot oil before they’re poured over broiled peak-season tomatoes. Use whatever tomatoes look good (plum, sun golds, heirlooms) then broil them until their skins blister and the flesh softens, leaving them raw in the very center. Serve right away while warm or the next day after chilling in the fridge, alongside all the other dishes in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast: Fruit Chow, Aloo and Chana, Curry Goat, and flaky Buss Up Shut Paratha Roti.