It is true that most wines (even homebrew) are better when aged. BUT and it's a big but, that most tomato wines taste pretty darned good right off the first rack. If you have the patience then the outcome (after a year or three) is a fine store quality sherry-like wine. But there is something to be said for a "fresh" batch(right out of the carb) or one thats somewhat aged (like 3-6 months). New tastes VERY different than aged but unlike most grape based or grape heavy wines Tomato (In my humble opinion) is a nice sweet smooth unique experience all by itself
without a long wait. Tomato wines dont have the "GREEN" taste of grapes, they just taste different then aged if srved fresh. Personally? I like "new" tomato wine. Besides, when making wine you're making quite a few bottles if you don't make a gallon jug (which has many problems and issues so I dont suggest it). What I suggest is that you make at least a three to five gallon batch and put some bottles away for 3 months, six months, a year, two, three, and drink a couple right away. Only you know what you like. Personally I've only managed to put one bottle up that went the distance!!! It's just too good.
Wayne the Wine Wizard