“When bananas blush, they turn brown, not red. And when tomatoes blush, you’ve probably said something really naughty. ” Jarod Kintz
Tomatoes are thought to originate in Peru. The name comes from the Aztec “xitomatl,” which means “plump thing with a navel”.
The scientific term for the common tomato islycopersicon lycopersicum, which mean “wolf peach.”
In the 1600’s it was widely accepted in Britain that tomatoes were poisonous. It wasn’t until the mid 1700’s that tomatoes became a staple part of the British diet. During the British believing that tomatoes were inedible, the French called the tomato “The Apple of Love,” the Germans “The Apple of Paradise”.Colonial American gardeners grew tomatoes for their looks, but were also afraid to eat them.
Tomato is a cousin of the eggplant, red pepper, ground cherry, potato, and the highly toxic belladonna (a herbaceous perennial, also known as the nightshade or solanaccae).
Thomas Jefferson was known to be a connoisseur of the tomato and tried to convince people it was a great fruit.
The best way to ripen tomatoes is to put them next to apples or bananas. Apples and bananas give off ethylene gases which speeds up the ripening process.
There are over 10,000 varieties of tomatoes.
The tomato is the world’s most popular fruit. A fruit is the edible part of the plant that contains the seeds, but despite the botanical truth, the court ruled that under the Tariff Act of 1883 in USA, common usage classifies it as a vegetable.
The largest ever tomato on record was grown in Oklahoma USA in 1986 and made enough sandwiches for 21 people.
La Tomatina (Valencia, Spain), held annually on the last Wednesday in August, attracts tens of thousands of visitors. The highlight is the tomato fight, in which approximately 30,000 participants throw an estimated 150,000 overripe tomatoes at each other.
And one more in addition: when fresh, tomatoes make excellent bread…
360 g all-purpose flour
4 g baking powder
3 g baking soda
5 g salt
140 g grated Parmesan cheese
1 egg yolk
30 ml oil
15 ml honey
Optionally: minced fresh parsley, minced fresh basil
200 g crushed fresh tomatoes
poppy seed (optional, for topping)
Preheat the oven to 200 degrees C. Grease a loaf pan. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg yolk, oil, honey, parsley, basil and tomatoes. Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using). Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.