The Maya civilization, flourishing between 250 AD and 950 AD in southern Mexico, is believed to have been the first to cultivate the tomato, calling it "tomatl" or "xtomatl." The tomato became an essential part of their diet and culture, reflecting its significance long before its introduction to Europe.
In 1519, Spanish conquistador Hernando Cortes encountered the tomato in the Aztec capital of Tenochtitlan (modern-day Mexico City). Intrigued, he sent seeds back to Spain, introducing the fruit to Europe. Initially, Europeans grew tomatoes for their ornamental beauty, but Italy and Spain soon began using them as food. Italian herbalist Pietro Andrae Matthioli first referenced the tomato as a “golden apple” in 1544, describing its flattened, segmented shape and golden color when ripe. A decade later, German doctor Leonhart Fuchs published the first known illustration of tomatoes, showing the fruit's diverse colors and forms, from golden yellow to red.
Tomatoes reached North America through early European settlers. By the 18th century, they were consumed across various regions of the United States, including the South, Midwest, New England, and California. In New Orleans, French influence introduced tomatoes as a food source by 1812. However, it wasn't until the 1820s that tomatoes were widely cultivated and eaten in northeastern parts of the country. By the 1830s, they had become a staple in American cooking, fully integrated into the nation's culinary traditions.
This long journey from the Andes to the global kitchen showcases the tomato's transformation from a humble plant to a key ingredient in diverse cuisines worldwide.
From the Andes to the World: The History of the Tomato
