In article >,
says...
> MayQueen > wrote:
>
> > What kind of dessert would you make with tomatoes or avocados or some
> > other non-traditional dessert ingredient?
>
> There is nothing new under the sun. Here is what Elizabeth Davis wrote
> in _An Omelette and Glass of Wine_:
>
> <quote>
> When the potentialities of the tomato were first being explored in the
> nineteenth century, it was nearly as often used for sweet dishes as for
> sauces and soups. French cookery books of the period nearly all include
> recipes for tomato jam. Escoffier gives a couple, and in England an
> eight-volume _Encyclopedia of Practical Cookery_, published in 1899,
> gives a formula for candied tomatoes, several for jam, and another for
> green tomatoes to be served in a sugar syrup and eaten cold with cream.
> A booklet put out in 1900 by the Franco-American Food Company of Jersey
> City made the point that its canned tomato soup was a spiced rather than
> a sweet one, 'and our increasing sales of this variety show that it
> suits the taste of the majority. Sugar could be added "when desired".'
> </quote>
>
> Victor
>

And then there's this book that was recommended by a co-worker:

http://www.amazon.com/Tomatoes-Squash-Beans-Other-
Things/dp/0060968575/ref=pd_bbs_sr_1/103-6375420-0434269?ie=UTF8
&s=books&qid=1186845743&sr=8-1