Where do tomatoes come from?
From its origins as a wild plant in the Americas to the thousands of varieties grown around the world today, tomatoes have evolved into one of the world’s most popular food crops.
today ’ s tomatoes began as wild plants in the Andes, growing in parts of Bolivia, Chile, Colombia, Ecuador and Peru. The small fruits of the implant look identical little like today ’ south cultivated tomatoes. Centuries of establish, growing and saving tomato seeds resulted in the fruit we recognize today, spreading through the Americas, then to Europe and finally around the earth. All this work means you can enjoy their incredible diversity today.
Wild tomato plants distillery grow in the Andes and support a large genetic diverseness. These plants much hold highly desirable traits that can be crossed with new cultivars to improve qualities such as disease electric resistance, drought permissiveness, season and more. Preserving tomato biodiversity on farms and in the wild is crucial to creating more resilient varieties under increasingly challenging growing conditions. Did you know farmers all around the world today still select and save seeds from their most desirable plants? Learn about the farmer-led plant education cultivate we support with smallholder farmers .
Tomato fun facts
Tomatoes are members of the nightshade family, a plant kin with known toxic compounds. Due to their history and association with more deadly penis of the nightshade syndicate tomatoes were dull to gain acceptance as a food crop. While tomatoes themselves are fine to eat, the leaves and stems of the plant are considered toxic .
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We turned to two farmers from Quebec for the follow tomato recipes. delight !
Indian tomato, onion and coriander salsa
This recipe is courtesy of Our small farm, in Lochhaber-Partie-Ouest, Que.
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1 cup metier tomatoes ( approx. 2 tomatoes )
1/3 cup onion, chopped peeled ( approx. 1 little onion )
4 heaped Tbsp chopped coriander
3/4 tsp salt
2 Tbsp lemon juice
1/2 tsp cayenne pepper
1/2 tsp anchor, roasted cumin seeds Cut the tomatoes and onion in to 1/4″ dice ( 5 millimeter ). Put them in a ( nonmetallic ) bowl, and add other ingredients. Mix. Notes from the farmer : This recipe comes from Madhur Jaffrey, one of our darling indian cookbook – I have even to try one dish I don ’ t absolutely love from her cookbook ! This is a decent fresh salsa that we like to serve with indian dishes or eat with tortilla chips for a dainty twist on traditional Mexican salsa .
Simple cherry tomato salad
This recipe is courtesy of Dan Brisebois, Tourne-sol Co-operative Farm, Les Cedres, Que. 1 pint cherry tomatoes
4 celery branches
sunflower vegetable oil
balsamic or cider vinegar
strategic arms limitation talks and pepper to taste Cut red tomatoes in half. Cut celery and cucumbers in chunks. Add a piece of petroleum and vinegar. Mix everything and savour the crust of summer ! alternatively, add lettuce or rocket leaves, a pinch of chopped fresh herb and a dash of honey ! delight !
Late summer tomato salad
2 tbsp olive vegetable oil
2 cloves garlic, finely chopped
1 ½ pound tomatoes, chopped
½ cup fresh basil, chopped
Salt and capsicum to taste
1 pound pasta While pasta is cooking, hotness olive vegetable oil in a frying pan over medium heat. Add garlic and fudge for 1 minute, then add tomatoes. Cook 4-5 minutes, stirring frequently. Add the chop basil and season to taste. Toss with pasta and serve immediately .