History
It is believed that the tomato is native to the America's. Its origins trace back to the early Aztecs in South America around 700 A.D. It was not until the 16th century that Europeans were introduced to the tomato. The tomato was quickly accepted into kitchens throughout Southern Europe, but there was more resistance in the north. The British, for example, believed the tomato to be poisonous, as its appearance was similar to that of the wolf peach. Also adding to this belief was the fact that rich people used flatware made of pewter, which had a high lead content. When foods high in acid, like the tomato, were eaten with the flatware, the lead would leech out into the food, resulting in lead poisoning and death.
In the 1880's, the tomato started gaining popularity. The primary reason for this was the invention of pizza around Naples in the late 1880's. The first pizza was made with three ingredients: tomato sauce, basil, and mozzarella cheese.
It was also in the late 1800's that the classification of the tomato was changed. Before this time, it was classified as a fruit to avoid taxation, but after a Supreme Court ruling it became classified as a vegetable and was taxed accordingly.
From a short time preceding the Civil War Period in the United States until the present, the tomato has become a staple in the kitchen throughout the world. In fact, Americans consume over 12 million tons of tomatoes each year.
Facts
Today the tomato is the most popular garden vegetable in America. Tomatoes are usually easy to grow and just a few plants can provide an adequate supply for most families. There are a wide variety of tomatoes to either purchase in the grocery store or grow in a garden. Large round varieties are slicing tomatoes. They hold more juice and seeds and are good to eat raw in a variety of ways. Plum tomatoes are meaty, eggplant shaped, and can be either red or yellow. These are good for making sauce, canning, or to use on pizza. Cherry-type tomatoes are usually served whole, but may be cut in half when added to dishes. They contain a great deal of seeds and juice.
Fresh ripe tomatoes should not be stored in the refrigerator as their flavor and texture will begin to deteriorate at temperatures below 54ºF. Tomatoes should be stored at room temperature for 2 to 3 days, away from direct sunlight until ready to use. Refrigeration will slow the ripening of tomatoes, so only refrigerate extra-ripe tomatoes you want to keep from ripening further. To ripen tomatoes, place them in a paper bag, stem up. Punch several holes all around the bag and fold the top over. This will hold in some of the naturally occurring ethylene gas in place, which aids in the ripening process.
Nutritionally, tomatoes are rich in vitamin C, potassium, fiber, and beta-carotene, which is converted into vitamin A in the body. Tomatoes also contain lycopene, a carotenoid responsible for the red pigment of tomatoes, watermelon, and grapefruit. Researchers believe lycopene may play a role in the fight against cancer, especially prostate cancer. Lycopene is more readily available to the body in cooked tomatoes.
Tomatoes can be consumed in a number of ways including tomato sauce, tomato juice, tomato soup, salsa, salads, stir-fry, grilled, stewed, and in vegetable soups. Or if preferred, eat it alone, like an apple!
Nutritional Information (per one cup chopped raw): 24 calories, 1.1 g protein, 5.3 g carbohydrates, 1 g dietary fiber, 254 mg potassium, 22 mg vitamin C, 1,133 IU vitamin A
For more information on growing tomatoes, visit www.urbanext.uiuc.edu/veggies/tomato1.html