Tomatoes have been around the Americas since 700 AD.
In the 1700s, when the Conquistadors discovered what
the Aztecs and Incas had known for centuries, they took
the fruit back to Europe with them where their popularity
spread. By 1850, tomatoes were a staple on every table
across America.
Except for Italian, which calls it, “Pomodoro,”
most
languages have some similarity on the name. The
accent is where the variation comes in.
A member of the nightshade family, eggplants, potatoes,
tomatillos, red peppers, and ground cherries are cousins
of the tomato. The skeleton in the tomato family’s
closet
is the highly toxic belladonna, also known as deadly
nightshade.
Don’t be afraid of a slightly green tomato. If
treated
correctly, it will evolve into a succulent, mouthwatering
piece of fruit you’ll be eager to enjoy. Once
you
understand the “magic” involved with selecting
and
storing tomatoes, you’ll seldom be disappointed.
