A long time ago, I remember my grandmother slicing tomatoes and layering them in a crock, covering the crock, and eventually there was a great tomatoe treat. As I recall, it was green tomatoes and perhaps salt (and maybe other stuff mixed in) that she layered, but it is a very vague memory. Anyone know what she was making and how to replicate it? It didn't need to be refrigerated and kept well in the crock. We pulled out the slices and rinsed them off before eating.