History
Tomatoes originated in South America and were cultivated by the Aztecs. They were brought to Europe in the 16th century, where they were initially grown as ornamental plants before becoming a cornerstone of Mediterranean cuisine.
How to grow
Start seeds indoors 6–8 weeks before the last frost.
Transplant to full sun, 45–60 cm apart in rich soil.
Stake or cage plants to support heavy fruit.
Water deeply and consistently to prevent blossom-end rot.
Choosing and storing
Choose tomatoes that feel heavy for their size.
Look for firm, smooth skin with deep, even color.
Avoid tomatoes with soft spots, cracks, or mold.
Store at room temperature, away from direct sunlight.
Do not refrigerate — cold kills flavor and texture.
Refrigerate only if fully ripe and use within 2–3 days.
Preparation
Wash and remove the core.
For sauces, blanch and peel if desired.
For salads, slice or quarter just before serving.