My Trini-Style Boiled and Fried Cassava (Yuca)

1 ½ pounds yuca (cassava) roots, peeled and chopped

5 ripe Roma tomatoes

1 onion, cut in strips

4 cloves garlic, chopped, or to taste

salt to taste

3 tablespoons vegetable oil

Place yuca in a large pot over medium heat; cover completely with water. Bring to a boil; cook until a little more than fork-tender, about 30 minutes. Drain in a colander.

De-seed tomatoes and cut into 8 pieces each. Place in a bowl with onion and garlic.

Heat oil in an iron pot over medium-high heat. Add the tomatoes, onion, and garlic. Cook and stir until tomatoes break down and onions are soft and translucent, 3 to 5 minutes. Stir in the boiled yuca. Cook, breaking apart the yuca with a spoon, until mixture is semi-smooth and semi-chunky, about 7 minutes. Season with salt; stir well.