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Archives (1999)
Tantalizing tomatoes!
by Georgia Hodgin
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June 1999
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A plant of the New World, the tomato is native
to the Andes, in particular Peru, Ecuador and Bolivia. Early
explorers took seeds to Europe where tomatoes remained ornamental
for many years. Botanists correctly classified them with the
poisonous nightshade family and assumed that they too were
deadly, when in reality only the leaves and stems are toxic.
Even in the mid-19th century North Americans refused to eat
them. Cookbooks said they should be cooked for three hours.
The general population developed a taste for raw tomatoes
in the 20th century.
Technically, the tomato is a fruit, since it is classified
botanically as a berry. Typically in meal planning it is used
as a vegetable. Today, tomatoes are used in diets around the
world in a variety of ways. Italians use them in sauces and
salads. Americans slice them for sandwiches, dice them for
salads, stuff them with egg salad, and cook them with sugar
and spice for ketchup. Mexicans mince them with cilantro,
onions and chilies for salsa.
The French use them in ratatouille, the Spanish
in gazpacho. The Swedes use tomato paste in their smorgasbords;
and the Norwegians flavor a spread with them. Fried green
tomatoes are part of the cuisine of the American South, while
New Englanders bake them in sweet green tomato pie.
Tomatoes provide a variety of nutrients for very few calories.
At 35 calories, a raw medium-sized tomato has two grams of
fiber, which compares to eight grams in an ear of corn, or
five grams in a half-cup of green peas, or three grams in
a half-cup of broccoli. Half of the vitamin C requirements
for a day can come from a medium-sized tomato. It is an excellent
source of beta-carotene, potassium, iron and the antioxidant
lycopene. 
(Source: Health and Home September October
1998, P. 13 )
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