The history of tomatoes: from Latin America to Europe, from poison to taste ecstasy, from Cherry to Oxheart

Tomates, scientifically known as Solanum lycopersicum, have a long and fascinating history. Originating in the mountainous regions of South America, especially in the area of present-day Peru and Ecuador, tomatoes were first cultivated by the ancient civilizations of Central and South America. The Aztecs (modern day Mexico) and other Mesoamerican peoples integrated them into their diet long before Europeans arrived.

The plant is believed to have been domesticated about 2,500 years ago and was called "xitomatl" in the Nahuatl language of the Aztecs, meaning "fruit with a full bellows." Tomatoes were brought to Europe by Spanish explorers in the 16th century, where they were initially met with suspicion and were cultivated as ornamental plants due to their attractive leaves and fruit.

In the 16th century, tomatoes (Solanum lycopersicum) were introduced to Europe by Spanish explorers, after discovering these fruits in the New World. However, upon arrival in Europe, tomatoes were not received with culinary enthusiasm, but were viewed with suspicion and even considered poisonous.

A Dark Perception: From Poisonous to Ornamental

When they first arrived in Europe, tomatoes were known as "pomi d'oro" in Italy and "pommes d'amour" in France, which translates to "apples of gold" and "apples of of love". Their colorful and unusual appearance has led them to be considered ornamental plants rather than food sources.

Reasons why tomatoes were considered poisonous:

1. Connection with the Solanaceae family:
   • Tomatoes belong to the Solanaceae family, as do other plants known for their toxicity, such as horseradish (Atropa belladonna) and mandrake (Mandrake officinarum). This association fueled fears that tomatoes could be poisonous.
2. Interaction with lead tableware:
   • Lead tableware was common in Europe, and when tomatoes were prepared or served on lead plates, their high acidity caused lead to leach into the food, leading to lead poisoning. This combination contributed to the bad reputation of tomatoes.
3. Limited knowledge about newly introduced plants:
   • At that time, Europeans had limited knowledge of plants brought from the New World and were often reluctant to consume them until their effects were well known and studied.

Ornamental use of tomatoes

As they became more widespread, tomatoes were grown in the gardens of European nobility as ornamental plants for their attractive leaves and colorful fruit. They were often used to decorate gardens and houses, but rarely eaten. In Italy, for example, they were originally grown in aristocratic gardens and used to add a touch of exoticism and color to their landscapes.

Italy: the pioneers of tomato cuisine

The transformation of the perception of tomatoes began in Italy, where they were gradually integrated into gastronomy. Due to the influence of the warm climates and fertile soils of regions such as Naples and Sicily, tomatoes developed easily and began to be used in various recipes.

• Tomato Sauce: The first mentions of the use of tomatoes in sauces appear in the 17th century. Italy became the center of the tomato culinary revolution, developing tomato-based sauces and pastas that quickly became famous.
• The pizza: Tomatoes were integrated into Neapolitan pizza in the 18th century, helping to create one of Italy's most iconic dishes.

In France and other parts of Europe, tomatoes had a longer period of acceptance. In the 17th and 18th centuries, they were still met with reluctance, but gradually began to be integrated into French cuisine, especially in Provence, where they were used in recipes such as ratatouille.

As growers began to improve tomato varieties, selecting for taste, texture and disease resistance, tomatoes became more prized. Numerous varieties were developed that were less acidic and had more pleasant tastes and aromas.

Explorers, chefs and scientists have played a crucial role in educating the public about the safety and benefits of tomatoes. Culinary experiments and increased interest in new plants helped to dispel initial fears. Today, tomatoes are one of the most consumed and appreciated vegetables (although botanically they are fruits) in the world. They are an integral part of cuisines around the world, being used in salads, soups, sauces, pasta, pizza and many other dishes. Tomatoes have evolved from being considered poisonous and used only for decoration to being an essential staple in modern diets.

There are over 10,000 varieties of tomatoes

There is a wide range of tomato types, each with its own unique characteristics in terms of shape, size, color and taste. Here are some of the most popular types of tomatoes:

1. Cherry tomatoes

• Description: Small and round, cherry tomatoes are similar in size to cherries.
• Color: They can be red, yellow, orange or even black.
• Use: They are often used in salads, as snacks or to decorate dishes due to their intense sweetness.

2. Roma tomatoes (Plum)

• Description: Elongated and oval, Roma tomatoes have few seeds and a dense texture.
• Color: Usually red or yellow.
• Use: They are ideal for sauces, pastas and preserves due to their solid consistency.

3. Tomato Beefsteak

• Description: Large and juicy, beefsteak tomatoes can weigh several hundred grams each.
• Color: They can be red, yellow, pink or green.
• Use: Perfect for sandwiches and thick slices in salads due to their rich taste.

4. Heirloom tomatoes

• Description: They are old varieties, not genetically improved, known for their authentic appearance and taste.
• Color: Available in a wide range of colors including red, yellow, purple, green and stripes.
• Use: Used for their complex taste and visual appeal in salads and cooking.

5. Grape tomatoes

• Description: Similar to cherry tomatoes, but smaller and more elongated.
• Color: Red or yellow.
• Use: Used in salads or as snacks due to their sweet taste and crunchy texture.

6. New variety tomatoes

• Description: New varieties are created through selective crosses to obtain specific characteristics such as disease resistance, improved taste or unusual colors.
• Color: They can vary a lot.
• Use: Used according to the specific characteristics of each variety.

Tomatoes are extremely versatile in the kitchen, used in many dishes from fresh salads and soups to complex sauces and preserves. In addition to their culinary uses, tomatoes are a rich source of nutrients, including vitamin C, vitamin K, potassium and lycopene, a powerful antioxidant associated with benefits for cardiovascular health and the prevention of certain cancers.

Romanian varieties & a little history

Tomatoes have become a central element of Romanian cuisine, being used in various dishes from salads to soups and preserves. In Romania, the tradition of growing tomatoes is not that long. They were once known as red plantains and were cultivated in gardens. After the communist agricultural reforms, tomatoes began to be cultivated on a large scale, becoming one of the symbols of local horticulture. Research stations in Romania have created several tomato varieties, some of which are highly appreciated.

1. Ox Heart Tomato

• Description: Oxheart tomatoes are recognized for their large, uneven shape and firm flesh with few seeds.
• Color: Intense red.
• Taste: Sweet and juicy, perfect for salads and fresh dishes.
• Characteristics: These are some of the most popular tomatoes in Romania due to their intense taste and versatility in the kitchen.
• Use: Salads, sauces, fresh consumption.

2. Tomato Buzau 1600

• Description: A variety created at the Buzău Vegetable Research-Development Station, recognized for its productivity and disease resistance.
• Color: Bright red.
• Taste: Balanced, with a high sugar content and moderate acidity.
• Characteristics: These tomatoes are valued for their uniform fruit and long production period.
• Use: Fresh consumption, canned, sauces.

3. Darsirius tomato

• Description: Determined growth variety, suitable for cultivation in gardens and greenhouses.
• Color: Bright red.
• Taste: Fresh, slightly sweet.
• Characteristics: Darsirius tomatoes are known for their high productivity and resistance to adverse conditions.
• Use: Sauces, salads, fresh consumption.

4. Aurora tomato

• Description: A determinate growth variety known for early ripening and uniform fruit.
• Color: Orange red.
• Taste: Savory with a good balance between acidity and sweetness.
• Characteristics: Ideal for fresh consumption and preservation, having a high productivity.
• Use: Salads, sauces, preserves.

5. Rozalia tomato

• Description: Semi-determinate variety, recognized for its large and juicy fruits.
• Color: Light pink.
• Taste: Sweet and aromatic, highly appreciated for fresh consumption.
• Characteristics: Excellent for salads due to its flavor and the texture of the meat.
• Use: Salads, fresh consumption.

6. Crețesti tomato

• Description: Local variety adapted to the conditions in the southern part of Romania, known for its slightly elongated shape.
• Color: Dark red.
• Taste: Aromatic and balanced, ideal for cooked dishes.
• Characteristics: These tomatoes are prized for their ability to withstand drought and drier conditions.
• Use: Sauces, pasta, soups.

7. Tomato De Buzau 22

• Description: Another variety developed at the Buzău Vegetable Research-Development Station, known for its round fruits and firm flesh.
• Color: Intense red.
• Taste: Slightly sweet, very juicy.
• Characteristics: A variety with good storage capacity and transport resistance.
• Use: Salads, preserves, cooking.

8. Tomato Viorica

• Description: Variety of indeterminate growth, adapted for cultivation in greenhouses and gardens.
• Color: Red-orange.
• Taste: Sweet and aromatic with a firm texture.
• Characteristics: Suitable for long-term production with large and uniform fruits.
• Use: Salads, cooking, canning.

9. Pontica tomato

• Description: Semi-determinate variety with medium sized fruit and round appearance.
• Color: Light red.
• Taste: Balanced, with a moderate sweetness.
• Characteristics: Adaptable to various soil types and climatic conditions.
• Use: Fresh, cooked, canned.

10. Tomato Bucium

• Description: Determinant growth variety, known for its large, oval fruits.
• Color: Intense red.
• Taste: Sweet and juicy, ideal for fresh dishes.
• Characteristics: These tomatoes are very productive and disease resistant.
• Use: Salads, cooking, canning.

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