Tomati. Tomatl. Tumatle. Tomatas. ToMAYto. ToMAHto. In prehistoric times, the Indigenous peoples of the Andes (Peru, Bolivia area) were the first to discover this fruit and therefore name it. The present-day names for it in English and Spanish remain similar to the original.

Interestingly enough, people didn’t start consuming it until the 1800s because it was originally thought to be poisonous. Evidently, the aroma from the leaves and stems of tomatoes caused people to believe they were not suitable for consumption ^[1].

Now, people across the globe enjoy over 15,000 varieties of tomatoes. Tomatoes have are now used in countless ways. Sliced and consumed raw on burgers and sandwiches; diced and consumed in salads; diced and/or blended for salsas and pico de gallo; blanched and converted into purees, sauces, and pastes; etc. The possibilities are virtually endless.

Tomatoes are a good source of Potassium and Vitamin C, however as with many things be wary of the amount you consume at one time. The acidity levels can cause heartburn or acid reflux as it counteracts with the acidity levels in the stomach.

Chef Kwame Onwuachi of Washington, D.C. shares a savory recipe for Market Suya (Nigerian Skewers) that uses a tomato soubise. Check it out here.

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[1] “The Tomato Had to Go Abroad to Make Good,” Texas A&M Horticulture