This thread has got me thinking - thanks @shrinkrap for starting it!
I don’t like raw tomatoes at all - I think it’s a taste receptor and texture issue both. Love cooked tomatoes all ways, even juice, but they must be in small pieces or puréed, due to the texture aversion.
Anyway, I’ve always realized that I’ve been missing out on a classic and beloved sandwich/salad my entire life. So…I’ve been thinking of some subs, and here’s what I’ve come up with for sandwiches: roasted eggplant, sun dried tomato, bacon, lettuce, and perhaps avocado. Going to try it also with sliced plums and/or nectarines, as well as watermelon and cantaloupe. Would def leave the avocado off the melon versions. Will try same for salads, maybe swapping in feta or goat cheeses, a few nuts, and etc. Really excited to try these ideas! I might even skip the fruit, and make a real tomatoey type dressing too. For caprese salads, sun dried tomatoes, or fruit. I can eat bruschetta, pan con de tomate, pico de gallo, and the like, if tomatoes are small enough and not too plentiful. I’ll let you know of any great results.
Ok, now I’m going to give you the pepper relish/jam recipe I promised. I make this year around, usually when peppers and chiles are on sale. The fam loves it, is quite possessive about it, and watch me carefully so I don’t give too much product away, and short them. 
Hot Pepper Jam
2 green bell peppers
2 red bell peppers
5 very large jalapeño chiles
3 Serrano chiles
2 Habanero chiles
Wash, seed and devein the bell peppers, cutting into large chunks
With gloves on, wash the hot chiles, removing only the large seed pods
Cut chiles in half, and put all peppers and chiles in a food processor. Pulse until they are in fairly small pieces, but don’t purée.
Measure, and have ready:
1/2 cup cider vinegar
1/2 cup water
3 cups sugar
1 package Sure Gel Light Pectin (for less or no sugar jams and jellies)
Put all the pepper/chile mixture into a deep 8 quart pot
Stir 1/2 cup of the measured sugar into the pectin, and add to chiles, along with the cider and water
Bring this to a hard boil, add 1 teaspoon butter to reduce foam, and add the rest of the sugar
Bring to a full rolling boil, that you can’t stir down. Stir constantly for 1 minute, and turn heat off.
Ladle into sterilized jars (you’ll need about 7-8 half pints) I sterilize them in the DW
Wipe the top of the jars with a clean cloth, top with the sterilized rings and lids, twisting the rings on tightly.
Turn upside down on a dry cloth for 5 minutes. Put right side up, and wait to hear the seals pop. Success! If you feel more comfortable you can put them in a water bath and skip the upside down step.
- I adapted this recipe from the Sure Jell Light Instructions
I use whatever bell pepper colors I find, and that may be on sale. It always turns out well, regardless. If you’re not fond of heat, you may want to dial back on the chiles, especially the Serrano and Habaneros.
Enjoy! Let me know if you have any questions.
