Posted on 07/16/2022 5:58:40 AM PDT by Diana in Wisconsin
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The History of Tomatoes as Food
Once considered poisonous, the tomato is now a favorite food
Tuh-MAY-toh or Tuh-MAH-to? Pronunciation doesn’t matter when it comes to this fabulous nutritious fruit known as a vegetable. It’s hard to believe that such a widely-used food source was once considered deadly poisonous. Available year-round in fresh and preserved forms, there is no shortage of uses for this versatile “vegetable.”
Tomato History
French botanist Tournefort provided the Latin botanical name, Lycopersicon esculentum, to the tomato. It translates to “wolfpeach”—peach because it was round and luscious and wolf because it was erroneously considered poisonous. The botanist mistakenly took the tomato for the wolfpeach referred to by Galen in his third century writings, ie., poison in a palatable package which was used to destroy wolves.
The English word tomato comes from the Spanish word, tomate, derived Nahuatl (Aztec language) word, tomatl. It first appeared in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are poisonous) by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red.
The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma’s gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten.
Most likely the first variety to reach Europe was yellow in color, since in Spain and Italy they were known as pomi d’oro, meaning yellow apples. Italy was the first to embrace and cultivate the tomato outside South America.
The French referred to the tomato as pommes d’amour, or love apples, as they thought them to have stimulating aphrodisiacal properties.
The Creation of Condensed Tomato Soup
In 1897, soup mogul Joseph Campbell came out with condensed tomato soup, a move that set the company on the road to wealth as well as further endearing the tomato to the general public.
Campbell may have made tomato soup popular, but the first recipe is credited to Maria Parloa whose 1872 book The Appledore Cook Book describes her tomato chowder.
The high acidic content of the tomato makes it a prime candidate for canning, which is one of the main reasons the tomato was canned more than any other fruit or vegetable by the end of the nineteenth century.
https://www.thespruceeats.com/history-of-tomatoes-as-food-1807678
Getting good tomatoes of size finally. The Chefs Choice (orange or yellow) had a high germination rate, early growth/production and good size. Very happy with them. Second was Mountain Fresh a red tomato which was right behind Chefs Choice in germination/growth and production. The biggest disappointment was the Golden Romas. The ones we wanted most had the lowest germination rate and least hardy. Just getting a few fruits.
Thanks, Pete!
Right here on FR someone educated me about the existence of something called a tomato shade cloth. This sounds like something I could use as I live in SE Texas and usually my tomatoes cook in the summer sun. Hoping y’all can recommend which of these cloths are worth buying.
They absolutely,kill my stomach but I am drooling (worse tha usual lol) for a toasted,tomatoes and mayo sandwhich,, and some tomato juice. Been dri king campells tomato juice off and on, and it’s OK, kinda too sweet though. Also,waiting for toasted cucumber and mayo, salt pepper sandwiches,. Loads of,pepper 😀
Those ‘Chef’s Choice’ are my favorites! Growing the Orange and the Black this season.
My reds are mostly paste-types and Celebrity & Bella Rosa this season.
I’m giving myself a break - last year I nearly killed myself with the canning of tomatoes from 36 plants. This year, I knocked it back to my ‘normal’ 24, LOL!
Does anyone know what the ultimate sweet, less acidic tomatoes are, I’m more interested in the fun of it than any need for a bunch of tomatoes.
This year I am growing Solar Flare, Cherokee Purple, Sungold cherry tomatoes, and what I hope is going to be a Ponderosa Pink.
The Sungold cherry tomatoes are OK but perhaps due to the desert heat here they are not nearly as good as people online said they would be.
I don’t need many tomatoes and grow from seed, any suggestions for truly interesting, unique, and sweet tomatoes?
Thursday morning I went out - and they were all GONE.
I found one half-eaten tomato on the lawn - and I could
tell by the teeth marks that it was damn chipmunks.
I've had chipmunks eat my red ripe or almost ripe tomatoes before -
but them eating the green ones is a first for me.
Chipmunks are SO DARN cute that I DO NOT want to kill and
obliterate them ALL. I merely want to 'thin the herd'.
I am fine with them eating SOME of my tomatoes - but NOT ALL of them.
So I am taking decisive defensive action.
Fear not - I will be as humane as possible.
Pollard! Shade cloth assistance/advice needed! :)
Thank you Diana! A nice high summer theme!
Yellow and orange tomatoes have a MUCH lower acid content. See if you can find those at a Farmer’s Market. :)
I was just raving about the ‘Chef’s Choice’ tomato varieties, now widely available in seed.
‘Chef’s Choice’ Orange, Yellow and Bi-Color are lower in acid. Gorgeous tomatoes, big, healthy plants. No cracking or splitting, great slicers, won lots of awards for taste & production.
Other low-acid tomato varieties I have grown in the past:
Amish Paste, San Marzano (Paste), Oxheart (Paste/Slicer), Sun Gold (Cherry), Ponerosa Pink (Slicer), Amana Orange (Slicer), Sweet Million (Cherry)
Low acid yellows are your friend. I grow Chefs Choice, Golden Jubilee, Peach, Sunny Boy etc . . . Find which one tastes best and doesn’t burn. We grow mostly yellow tomatoes for that reason.
Good Morning!
(((HUGS)))
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