SUNDRIED TOMATO

TOMATO

The tomato belongs to the Solanaceae family and to the species Lycopersicum esculentum. It is a native plant of Central and South America originating from Peru.

It was brought to Europe by Christopher Columbus in the 16th century. Its current name comes from the word "tomatl" in the Mexican dialect. Many believed it was a poisonous plant because its leaves contain a toxic substance, salanine, and it was cultivated only for ornamental purposes. It was unknown in Europe until 1544, when the Italians gave it the name "golden apple" (pomi d'oro), for the yellow or orange color that the ripe tomato had at the time.

It is a perennial plant that is cultivated as an annual for its edible fruits and reaches up to 10 m but is usually kept at a height of 1-1.5m. It forms many shoots, which in the early stages are tender and delicate, and then become hard and durable. The leaves are compound and grow in a spiral arrangement on the stem. The flowers are yellow and grow in inflorescences. The tomato thrives in warm climates and soils rich in organic matter.

The tomato has an acidic and slightly burning taste, while its nutritional value is important. They are rich in vitamins A, B, C, and E, fiber, minerals and trace elements (selenium, potassium, calcium, magnesium, phosphorus, iron, manganese), which help regulate blood sugar, constipation, as well as regulate of cholesterol.

It also contains polyphenols as well as a large amount of lycopene (pigment to which it owes its color), which exhibits a strong antioxidant effect. The bioavailability of lycopene is greater in heat-treated tomatoes than in untreated ones. Its consumption is linked to the fight against cancer and also to the fight against rheumatic diseases.

It is consumed either raw in salads (the main ingredient of the village salad), or cooked. Its juices are still used for the production of sauces and as an additive to traditional foods, giving aroma and special taste.