Perfectly tart and savory.
Preheat oven to 375°F . Set whole tomatoes on a foil-lined rimmed baking sheet. Roast until skins split and are browned in spots, about 25 minutes. When cool enough to handle, core and quarter tomatoes. Set aside.Working directly over the flame of a gas burner, or on a rimmed baking sheet under the broiler , roast green peppers, turning often, until the skin of each is blistered and charred over about half its area.
Meanwhile, in a medium bowl, toss okra, if using, and green beans in coconut oil and garlic powder; season with salt. Spread okra and green beans on a rimmed baking sheet and roast until lightly browned, about 20 minutes. Set aside.Working in small additions, add fish sauce and calamansi juice to soup until desired flavor is reached; you want it mouth-puckeringly sour but balanced with a clear saltiness.
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