Many enthusiasts will say that tomatoes originated in Italy. In fact, the first historical mention by Matthiolus in 1544 placed it in the region. The truth is the tomato is native to the Equador-Peru region of South America. It evolved from the small, cherry form known as Lycopersicon esculentum var. cerasiforme. The plant eventually made its way to Central America where Mexican indian tribes selected and maintained tomatoes producing a tremendous diversity of color and size. Explorers returning from South and Central America later introduced the tomato to Spain. In subsequent years, the tomato became known as the “love apple”. The name tomato was originally derived from the Nahuatl language of Mexico.

For a long period the tomato was considered poisonous and thus was not consumed. It was not until the eighteenth century that its use as a food was widely practiced in England and France. This acceptance only came after many testimonials from botanists as to its safety.

In 1710 the tomato was introduced in the United States. However, it was not widely reported as a food crop until later in that same century. By the late 1700′s catsup was being produced in New Orleans. Even Thomas Jefferson was rumored to be consuming fresh tomatoes. The legacy of the safety of the tomato remained even as late as 1900 when George Washington Carver consumed the fruit in full view of doubters.

In the years since 1900, the tomato has become one of the most important vegetable crops in the United States second only to the potato.