Tomatoes

Although tomatoes are closely associated with Italian cuisine, they are actually originally native to the western side of South America, including the Galapagos Islands. The first type of tomato grown is thought to have more resembled the smaller-sized cherry tomato than the larger varieties. The tomato was not cultivated in South America, but rather in Mexico, supposedly because the Mexican Indians were intrigued by this fruit since it resembled the tomatillo which was a staple in their cuisine. The Spanish conquistadors who came to Mexico shortly after Columbus’s discovery of the New World “discovered” tomatoes and brought the seeds back to Spain, beginning the introduction of the tomato into Europe. Although the use of tomatoes spread throughout Europe and made its way to Italy by the 16th century, it was originally not a very popular food since many people held the belief that it was poisonous since it was a member of the deadly Nightshade family. They were wise but not fully accurate, as the leaves of the tomato plant, but not its fruits, do contain toxic alkaloids. Yet, due to this belief, tomatoes were more often grown as an ornamental garden plant than as a food for many more centuries in several European countries. Tomatoes made their way to North America with the colonists who first settled in Virginia, yet did not readily gain popularity until the late 19th century. Tomatoes are an excellent source of vitamin C, vitamin A, and vitamin K. They are also a very good source of molybdenum, potassium, manganese, dietary fiber, chromium, and vitamin B1. In addition, tomatoes are a good source of vitamin B6, folate, copper, niacin, vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and protein.

A Few Quick Serving Ideas:

To make your own tomato paste, simply saute a couple of cloves of chopped garlic and/or 1-2 chopped onions a couple of minutes until translucent, then add 2 lbs. chopped whole tomatoes, a teaspoon of dried or several teaspoons of fresh chopped oregano, basil, and any other herbs you enjoy, such as parsley or rosemary, and simmer for 30-45 minutes. Remove from the heat, drizzle with olive oil, and add sea salt and freshly ground black pepper to taste. For a fancier version, sauté chopped olives and/or mushrooms along with the garlic and onions. Tomatoes are a great addition to bean and vegetable soups. Enjoy a classic Italian salad-sliced onions, tomatoes and mozzarella cheese drizzled with olive oil. Combine chopped onions, tomatoes, and chili peppers for an easy to make salsa dip. Purée tomatoes, cucumbers, bell peppers and scallions together in a food processor and season with herbs and spices of your choice to make the refreshing cold soup, gazpacho. Add tomato slices to sandwiches and salads. To keep things colorful, use yellow, green and purple tomatoes in addition to red ones.