I think that it sounds interesting as far as flavors go. Think of it as a goumet " red beer". I think that you could have issues brewing it, as a store bought sundries tomato is going to have 1.5 ****loads of salt in it. (Salt kills yeast.) The other issue is that tomatoes are high in citric acid, and this will kill yeast as well. I suppose you could cook up a batch of wort, allow it to ferment, and then add it in the secondary to allow the flavor, ( and the color) of the tomatoes to steep. Then, put the batch in a keg, and force carbonate. HTH, Jeff