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Make the toasted rice powder by adding the raw rice into a small dry skillet over medium high heat. Stir constantly until the grains are dark brown. Remove from the pan immediately to stop the toasting, and grind into a powder using a mortar and pestle or coffee grinder.
In a small bowl, combine the tamarind paste, fish sauce, lime juice and sugar; stir until the sugar is mostly dissolved.
Add the shallots and chili flakes and stir to mix.
Close to serving time, add the toasted rice powder and all of the fresh herbs; stir to mix.
Make the all-purpose jaew as per instructions above, and stir in the diced tomatoes along with the fresh herbs. If you can, let it sit for a few minutes before serving to allow flavours to mingle.