I think some of the recipes I got off here richy. I'll have a look, but the best one was the Black Mango chutney, using green tomatoes. it took 7 hours to cook, but everyone I gave some to said how good it was.
And I know its chillies and not tomatoes, but Biscombe's Sweet Thai chilli sauce was really scrummy. I found the recipe on Cooking, Storing and Preserving.
Thai Sweet Chili Sauce
2 ounces fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2-1 teaspoon salt (to taste)
1 1/1. Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
2. Do not be concerned if the chili seeds remain whole.
3. Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
4. Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
5. When cool, puree until almost smooth.
6. Pour into a suitably sized sterilised bottle and seal.
But what I also did just to help use them both up, chillies as well as tomatoes. I just cooked both together until they were thick and creamy, bottled them like jam and just use a spoonful whenever I want a bit of chilli taste. They have no other flavouring in except for the tomatoes and chillies