Common Name: Tomato

The name comes from the Nahuatl word “tomatl”, meaning “plump fruit”.

Scientific Name: Solanum lycopersicum

The Latin word “lycopersicum” means “wolf peach”.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: The tomato is the fruit of a nightshade vine native to the Andes. Although it was domesticated in Mesoamerica over 2,500 years ago, its wild ancestors still grow in Peru, Ecuador, and Northern Chile.

The tomato was a part of everyday cooking in the Aztec Empire and was typically combined with other staples such as chile peppers, maize, beans, and squash.

Spanish conquistadors introduced the tomato to Europe in the 16th century. However, it was met with great suspicion as it belonged to the same botanical family as Belladonna (deadly nightshade).

This suspicion was further perpetuated when wealthy Europeans began to fall ill after eating tomatoes on pewter plates. It wasn’t until later that it was discovered that the acidity of the fruit leached lead from the pewter, causing lead poisoning.

It wasn’t until the 19th century that the tomato became widely accepted.

Interesting Facts: The 1893 U.S. Supreme Court case Nix v. Hedden ruled that tomatoes were legally a vegetable for tax purposes.

In France and Italy, the tomato’s red color led to it being associated with love. This reputation led to the eventual nickname, “Love Apple.”

Uses: Tomatoes are used in many traditional cuisines such as Mexican salsas and moles, Italian sauces and bruschetta, Indian curries, Middle Eastern shakshuka and salads, and West African stews.

Selection & Storage: A ripe tomato will yield slightly to gentle pressure. It should be vibrant in color and emit a grassy aroma near the stem. Avoid tomatoes with excess softness, bruising, or a mealy texture.

Tomatoes are best stored unwashed at room temperature and away from direct sunlight.

Taste Rating: ★★★☆☆

Tomatoes are a balance of umami, acid, and sweetness, but the exact flavor depends on the variety. Cherry/ Grape tomatoes are sweet and bright. Beefsteak tomatoes are meaty with a complex richness. Green tomatoes are firm and tart.

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