Historically, it was the Spanish conquistadors who brought tomatoes to Europe after many of their explorations. At first, the Italians viewed it with suspicion, as they are part of the Nightshade family, known for their poisonous species. originally called taking early crops resembled cherry tomatoes, and many species were yellow. Italian name, pomodoro, means “golden apple” but they didn’t call it that until after many tastings, when nobody died. It was then that the beloved fruit was welcomed into local kitchens, as cooks enthusiastically turned it into sauces and dishes across the country. At first, some botanists declared it to be a species of aubergine, which eased fears somewhat, as aubergines were already widely eaten in southern Italy. Despite its classification as a fruit, it is highly unlikely that anyone has adopted it as a dessert. The plant quickly adapted to the mild and sunny climate of southern Italy, but it took a few centuries longer in northern European countries, where the bright red fruit was highly suspect and avoided by locals.
Since the Spanish explorers were not far behind in their travels, they introduced tomatoes to some Caribbean islands and eventually to Asia, as well as to their homeland, Spain, where it was consumed in the 17th century.
Tomatoes were initially only eaten by poor people until the 1800s, especially Italians (author’s note: the more food histories I research, the clearer it becomes that the poor and lower classes of the population were confined to some of our foods popular ones that were originally shunned by the elite, namely lobster, tuna, and tomatoes; so perhaps being poor had its advantages). An interesting theory regarding tomatoes is that the elite used pewter dishes and cookware, which contained high amounts of lead. Any acidic food will wash out the lead and cause serious illness and eventually death. The lower classes used wooden bowls and utensils, so don’t worry about lead poisoning (plus, if you’re hungry, some sliced tomatoes would probably look pretty good).
Thomas Jefferson, America’s first foodie and gardener extraordinaire, grew more than 300 varieties of vegetables on his Monticello estate, introducing numerous crops that until now had been considered Mediterranean, the tomato among them. In the 1820s, his daughter and his granddaughter, both devoted cooks, created numerous recipes. And because the tomato was virtually unknown in America during Jefferson’s lifetime, his dinner guests never questioned the intentions of his host. After all, he was always experimenting with new and delicious plant species. Why would he want to poison someone? Several decades later, the Campbell Soup Company bred a better, more robust variety, taking the once-maligned vegetable to a new level with its canned condensed tomato soup in 1895. Tomatoes soon found their way into salads, sauces, and casseroles. . . How interesting that Jefferson was instrumental in bringing some of his favorite comfort foods to the US, namely tomato soup, ice cream, and mac and cheese.
As Jefferson served his dinner guests the exotic greens, immigrants flocked to East Coast ports, bringing with them their native vegetables and fruits, most notably tomatoes. Little Italian restaurants soon appeared in New York City offering the beloved red sauce of his native Italy, along with a new creation called pizza. Naples, Italy, was the birthplace of the popular Margherita pizza, which consisted of a dough of tomato sauce, cheese and basil leaves, emulating the three colors of the Italian flag. Named after Queen Margherita, it debuted sometime in the 1880s and was an instant hit. Neapolitan immigrants began serving it at their local restaurants on the East Coast, and it was only a matter of time until its popularity exploded across the country. Today, of course, it’s one of America’s favorite foods, and to think it all started with a vegetable that was perceived to be poisonous.
Americans consume more than 12 million tons of tomatoes a year. Little wonder. Who can imagine life without ketchup, tomato soup, pizza and pasta sauce? America’s favorite vegetable, the once-poisonous tomato forms the basis of some of our favorite foods. Easy to grow, delicious to eat, a cook’s dream, who can live without it?