A member of the nightshade family, the tomato plant bears fruits that are popular both raw and as a cooking ingredient. The tomato is commonly mistaken for a vegetable. The scientific name of the tomato is Lycopersicon lycopersicum.

Where tomatoes are grown

Tomatoes are grown in all mild regions of the world. The plant requires warm weather and large amounts of sunlight. By the late 20th century the United States was the world's leading producer of tomatoes.

Physical features

Tomato plants generally have many spreading branches. The leaves are somewhat hairy and have a strong odor. The flowers are yellow and hang in clusters. The fruit varies from about ¹/₂ to 3 inches (1.3 to 7.6 centimeters) across and is usually red or yellow when ripe. It may be round, oval, or pear-shaped, and it is soft and juicy. Tomatoes contain many small seeds surrounded by jellylike pulp. This pulp contains most of the tomato's vitamin C.

Uses

Tomatoes are used raw in salads or served cooked. They are used as an ingredient in soups and many other prepared dishes. Tomatoes are especially important in Italian cuisine. Their tangy flavor makes canned tomatoes and tomato juice popular.

History

Tomato plants first grew wild in the area of the Andes Mountains in South America, probably mainly in the region that is now Peru and Ecuador. It is thought to have been grown in Mexico long before the arrival of the Europeans. The name tomato comes from a word in the language of the Aztec people of Mexico, tomatl.

In the early 16th century the Spanish introduced the tomato to Europe. The Spanish and the Italians were likely the first peoples in Europe to adopt it as a food. The tomato was at first grown only as an decorative plant in France and northern Europe. Because the plant is related to deadly nightshade, people thought for many years that the fruits were poisonous. Introduced to North America from Europe, tomatoes did not become widely popular in the United States until the early 20th century.