Tomaten

The tomato (Solanum lycopersicum) is botanically a fruit, a berry of the nightshade family, but it is widely treated as a vegetable in cooking. It is native to western South America and was domesticated in parts of Mesoamerica, with cultivation spreading to Europe after the Columbian exchange.

There is a wide range of cultivars, from small cherry and grape varieties to plum and large beefsteak types. Growth habits include determinate varieties that set fruit within a short period and indeterminate varieties that continue to produce fruit throughout the season. Slicer, paste, and specialty tomatoes are among the common categories used for fresh eating, processing, and preserves.

Cultivation requires a warm-season environment. Tomatoes prefer full sun, well-drained fertile soil, and consistent moisture. They are frost-sensitive and commonly grown in fields, greenhouses, or containers. Staking or trellising supports the vines, and integrated pest and disease management helps address common threats such as blights, aphids, and hornworms.

Nutrition and uses: tomatoes are around 95% water and provide vitamins C and K, potassium, and folate. They contain lycopene, an antioxidant whose bioavailability increases when tomatoes are cooked. Fresh tomatoes are used in salads and sandwiches, while cooked tomatoes form the basis of sauces, soups, pastes, and canned products.

Production and significance: tomatoes are among the most widely grown crops globally. Major producers include China, India, the United States, Turkey, Egypt, and Spain. They play a central role in diverse cuisines and contribute to food supply and culinary traditions worldwide.