Well sure, why not? It’s a fruit after all, just a big plump berry. Oh yes I understand that it tastes more like what people think of as a vegetable, but there are lots of berries like that: cucumbers, peas, squash, even beans.
The real question is why doesn’t a tomato taste like the berry that it is? Mostly because the tomato is so low in sugar compared to other berries. Your typical farm stand tomato has about as much sugar as a Brussels sprout. On the other hand it’s high in acid, like many fruits. The problem is that a higher than normal proportion of that acid is glutamic acid. And if that word is evocative of the word glutamate to you, it’s because glutamic acid and glutamates are pretty much the same thing (glutamates are salts of glutamic acid).
But what exactly are glutamates? The answer: savory-tasting chemical compounds that stimulate the umami (meaty) taste receptors on the tongue. They are found of course in meat, but also in fermented foods like bread, cheese and pickles. They’re the main reason tomatoes marry so well with steaks. They’re also the main reason tomatoes aren’t a perfect fit in a sweet context. The vaguely meaty impression is something of a curve ball, and it keeps some people from enjoying tomatoes in jam or pie form. I’m not among that crowd. I’ll take my tomatoes sweet or savory…pretty much any way I can get ’em.