Health

Kitchen essentials: mastering fresh tomato sauce

(HealthDay)—High in lycopene, low in calories, and rich in vitamins A and C, tomatoes are delicious fruits that can be turned into savory dishes. Try this simple fresh tomato sauce to make good use of this summer favorite.

Health

Summer suppers fresh from the farmers' market

(HealthDay)—Summer is the perfect time to give your stove a rest and kick back with some fast, no-cook meals made with veggies you can grab at your farmers' market.

Health

Do-it-yourself veggie noodles

(HealthDay)—Want to get more veggies into your diet but feeling bored with the same old side dishes? Making noodles from vegetables is the answer. They're a great substitute for high-calorie, low-fiber traditional pasta ...

Health

Fennel: A food lover's dream ingredient

(HealthDay)—You might have seen fennel in the produce section of your market without knowing what exactly it was. Fennel is a fragrant bulb that can be a food lover's dream ingredient, because it has a refreshing taste, ...

Health

Warm up to turkey chili

(HealthDay)—When cold weather hits, a hot bowl of chili is a great way to fuel up. High-protein turkey chili contains a lot less fat than traditional recipes, yet can deliver all the flavor.

Diseases, Conditions, Syndromes

What bloodsucking 'kissing bugs' like to eat

Researchers have overturned a century old assumption that "kissing bugs" only feed on blood. The Latin American insects are named after their habit of night time feeding on the face of the victim, often spreading the deadly ...

Arthritis & Rheumatism

Research backs belief that tomatoes can be a gout trigger

People who maintain that eating tomatoes can cause their gout to flare up are likely to welcome new University of Otago research that has, for the first time, found a biological basis for this belief.

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Tomato

Lycopersicon lycopersicum Lycopersicon esculentum

The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum & Lycopersicon esculentum) is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family, as are its close cousins potatoes, chili peppers, tobacco, eggplant and the poisonous belladonna. It is a perennial, often grown outdoors in temperate climates as an annual. Typically reaching to 1–3 metres (3–10 ft) in height, it has a weak, woody stem that often vines over other plants. The leaves are 10–25 centimetres (4–10 in) long, odd pinnate, with 5–9 leaflets on petioles, each leaflet up to 8 centimetres (3 in) long, with a serrated margin; both the stem and leaves are densely glandular-hairy. The flowers are 1–2 centimetres (0.4–0.8 in) across, yellow, with five pointed lobes on the corolla; they are borne in a cyme of 3–12 together.

The tomato is native to South America. Genetic evidence shows that the progenitors of tomatoes were herbaceous green plants with small green fruit with a center of diversity in the highlands of Peru. These early Solanums diversified into the dozen or so species of tomato recognized today. One species, Solanum lycopersicum, was transported to Mexico where it was grown and consumed by prehistoric humans. The exact date of domestication is not known. Evidence supports the theory the first domesticated tomato was a little yellow fruit, ancestor of L. cerasiforme,[citation needed] grown by the Aztecs of Central Mexico who called it xitomatl (pronounced [ʃiːˈtomatɬ]), meaning plump thing with a navel, and later called tomatl by other Mesoamerican peoples. Aztec writings mention tomatoes were prepared with peppers, corn and salt, likely to be the original salsa recipe.

Many historians[who?] believe that the Spanish explorer Cortez may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of Tenochtítlan, now Mexico City in 1521. Yet others[who?] believe Christopher Columbus, an Italian working for the Spanish monarchy, was the first European to take back the tomato, earlier in 1493. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli, an Italian physician and botanist, who named it pomo d’oro, golden apple.

The word tomato comes from a word in the Nahuatl language, tomatl. The specific name, lycopersicum, means "wolf-peach".

This text uses material from Wikipedia, licensed under CC BY-SA