I've got a ton of plums to get rid of. I found a recipe for a plum salsa online which calls for cilantro, corriander, plums, lime, red onions and mango.
BUT, I have a bunch of tomatoes to get rid of, too.
I can't find a recipe where I can combine all of the above. My sister, who's a foodie, says tomatoes will NOT work with this sort of salsa, that this particulary salsa is supposed to be bright and fresh and go with meats, not chips.
Can I used tomatoes with the other ingredients, or will this just not work?
Mixing em as is doesn't sound too great.
I suspect that the two are most likely to mix if one or the other (but not both) is dried - they'd contrast better without being as cloying, and the dried one would develop some extra savory notes that might help.
Most likely, I'd dry the tomatoes, but you could try either (I can find a few recipes that call for both prunes and tomatoes, but no salsas). You can dry em by laying a single layer of thick-ish slices on a tray with parchment paper with some olive oil, salt, maybe some herbs or balsamic or sugar if you want, in an oven set to 170 (that's as low as mine goes, you can probably go even lower if your oven permits) overnight and into the next day. Take em out once they're dried. You may want to stop a little shy of fully dry to try in the salsa so they're easier to chew. If you decide to try dried plums instead (similar to store-bought prunes), the method is similar, but they need to be firm to start with.
You can then try them together. Strong Mediterranean, Middle Eastern, or North African spicing might help the two get along a little better. But the real upside of doing it this way is if it doesn't taste good together, the tomatoes are already dried and thus easy to store indefinitely (submerged in oil in the freezer).