Depends on what mean by going together. In equal parts, no. That's a special kind of compatibility. But a bit of creamed gorgon cheese on tomatoes or topped onto soup or chinked lightly into tomato salad? Why not? I think you get a lot of leeway in accenting one food with another. That class of cheese is too powerful to use much without taking over, but a bit of it can be great, particularly with a more pedestrian food. Without trying it, I do think, though, that the combination of tomato with some gorgonzola cheese needs a third component to buffer the two acidic flavors. Not sure what that would be. Maybe cucumber. Or chicken.
Hmm. That's actually starting to sounds okay. Tomato and chicken salad with gorgonzola.