The history of the
tomato

There must be thousands of dishes where tomatoes are the main ingredient or the key element.

Thanks to its colour, flavour and variety, the tomato has come a long way from the ancient Aztec civilisations to become an almost indispensable fixture in contemporary kitchens.

Although the tomato is considered a vegetable due to its diverse culinary applications, it is in fact a fruit belonging to the potato, pepper and aubergine family. Many of the most common and delicious dishes prepared today can be traced back to ancient times and the exchange of plant foods between the Old and New Worlds.

The tomato originated in the lower Andes, and was cultivated by the Aztecs in Mexico. The Aztec word “tomatl” simply meant “swollen fruit” and it was the Spanish conquistadors who named it “tomato”. The tomato, along with maize, potato, chilli and sweet potato were introduced to Spain in the early 16th century through Columbus’ voyages.

It is likely that tomatoes first arrived in Seville, which was one of the main centres of international trade, particularly with Italy. It was in 1544 that the Italian herbalist (Mattioli) introduced it to Italy (“mala aurea”, later “pomodoro”). It was even ascribed aphrodisiac properties in France, where it was called “pomme d’amour”.

The first Neapolitan recipe known to have been published for “Spanish-style tomato sauce” dates back to 1692.

While the tomato is considered a vegetable due to its various culinary applications, it is in fact a fruit belonging to the potato, pepper and aubergine family. The tomato is one of Europe’s most popular foods or ingredients, due in part to its versatility and how easily and well it can be combined with cheese, eggs, fish, meat, vegetables and a wide array of aromatic herbs.

Tomatoes are nutritious and very low in calories. They contain high levels of vitamin C and folic acid. They are also the most important dietary source of a red pigment called lycopene, which has antioxidant properties and may be anticarcinogenic and beneficial for prostate problems.

A high level of lycopene in plasma is associated with a lower incidence of certain cancers, particularly prostate cancer. The body absorbs them differently depending on the type of product consumed.