Member of the nightshade family of plants it is native to South America, had moved up to Central America and Mexico by the time European explorers arrived in the New World. The tomato was brought back to Spain from Mexico but not used much immediately as it was believed to be poisonous and viewed as an ornamental plant until 18th century.  Now a staple in much Italian cooking, Americans didn't eat them much until mid-19th century because of the nightshade fears.

A fruit and pod vegetable. Red, yellow or green, with many varieties in each color.

Today heirloom tomatoes are becoming more popular. To be considered an heirloom, a tomato must have been grown from a seed that has produced the same variety since no later than 1940.        

1 pound serves 3 persons.     

Select  Mature, red, ripe, preferably vine-ripened tomatoes. Do not refrigerate tomatoes until they are thoroughly ripe. The ideal temperature for holding and ripening tomatoes is between 62°and 68°F, with a relatively high humidity.  Let tomatoes ripen at room  temperature in a heavy paper bag, away from direct sunlight. After tomatoes are ripe, store in refrigerator and use as soon as possible.

Serve Hot, as a vegetable course, as a vegetable with meat, poultry or fish or eggs. Cooked tomatoes are used in sauces, casseroles, soups, stews, many Italian dishes. They can be stuffed and baked, sliced and fried, halved and broiled. Sliced and fried green tomatoes are used in condiments.

Cold, raw, as salads, in salads, stuffed, as a garnish, juiced, in aspics and in gazpacho.

Cold, cooked, used in ketchups, chili sauce, relishes, tomato jellies, tomato chutney and in jellied Madrilène.

Complimenting Condiments and Flavors  Onions, basil, oregano, thyme, bread crumbs, all dressings, mayonnaise, rice, shrimp, garlic, cheese, anchovies, eggs.