Yes really.
I had a little pile of green heirloom tomatoes not yet ripened and as I leave shortly for a month, I made a decision to do something with them in their green state. I sliced them and let them sit in a bowl overnight with some balsamic vinegar, whole cloves, a sliced lemon, some brown sugar and one of my fresh chilli peppers chopped into pieces.
Then it was onward as if making jam. For all my preserve making I use a Mauviel M’passion copper hammered jam pan – it is remarkable and worth the investment. http://www.mauvielusa.com
Cooked the fruit with some pectin powder, eyeballed about how much sugar to sweeten it like a fruit jam and sealed them up in hot jars.
I must say it is not that pretty to look at but wow what a great taste. It is somewhat similar to other savoury relishes I have made such as onion-raisin relish and zucchini-saffron relish that can be used on meats and fish dishes and also has that definite sweet fruit jammy taste that should work well on toast.
The one thing I would recommend after having done this is to remove the skins or strain out the stringy skins before serving as they are like little pieces of string and you may not want it in your dish (there is nothing wrong with it, it is only fibre 🙂 )
Bon Appetit!