If you're like me and garden as well as brew, you probably have way too many ripe/over-ripe tomatoes right now, and to keep up you're giving them away to friends, constantly making salsa and freezing tomato sauce batches for the winter.
I found a cool recipe in the book "Making Wild Wines and Meads" for tomato wine, which I just sampled for the first time, and it was delicious! I didn't know what to expect honestly, and it's still very young (< one month old), but it's good.
I don't think it would be appropriate to recreate the recipe in full here due to copyright, but it uses 3lbs of tomatoes per gallon, with apple juice concentrate and montrachet yeast. I'm sure you can find similar recipes online for free.
The apple flavor is definitely more pronounced at the moment, but you can detect underlying tomato and a lot of tartness due to the acidity in the tomatoes. It's very interesting and has a residual sweetness that seems to exceed it's gravity reading.
I scaled to a 3.5gal batch, but after two rackings I'm already down to 2gals due to the massive amount of pulp left behind, so plan accordingly.