I use tomatoes to make a fermented salsa.
I also make a nice soup using coconut milk and mustard seeds. Here's the soup recipe.
I'll give the instructions for the salsa, later. No preference on variety for either except to use a meatier variety of tomato such as a paste or heart if available, although I've used all kinds.
SPICY TOMATO COCONUT SOUP
5 large tomatoes, cored
14 oz. can coconut milk
4 Thai chiles
3 tbs. olive oil
2 tbs. mustard seed
l lemon, juiced (potentially more depending on taste)
Salt
1/4 bunch cilantro, chopped
Preparation:
In a large stockpot, place tomatoes in bottom down. Cover with water and poach on high heat for approx. 10 min. or until skin begins to peel back from the tomatoes. Remove from heat and drain. Carefully remove the skin from the tomatoes. Place tomatoes in a blender or food processor, add chiles. In a large saucepan, heat olive oil. Add mustard seeds until they pop. Once popping subsides (but doesn't stop) quickly add the tomato mixture, coconut milk, and lemon juice (you may need more depending on preference) and salt to taste. Remove from heat and garnish with cilantro.
Serves 6.
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