Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it "the apple of love," the Germans "the apple of paradise."

Tomatoes are rich in vitamins A and C and fibre , and are cholesterol² free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories. Furthermore, new medical research suggests that the consumption of lycopene - the stuff that makes tomatoes red - may prevent cancer. Lycopene is part of the family of pigments⁴ called carotenoids, which are natural compounds that create the colours of fruits and vegetables. For example, beta carotene is the orange pigment³ in carrots. As with essential amino acids, they are not produced by the human body. Lycopene is the most powerful antioxidant in the carotenoid family and, with vitamins C and E, protect us from the free radicals⁵ that degrade many parts of the body.

The scientific term for the common tomato is lycopersicon lycopersicum, which mean "wolf peach." It is a cousin of the eggplant, red pepper, ground cherry, potato, and the highly toxic⁶ belladonna, also known as the nightshade or solanaccae. There are more than 10,000 varieties of tomatoes.

Tomatoes are used in many food product, including, of course, tomato sauce (ketchup), pasta and pizza. According to a Steel Packing Council survey of 1997, 68% of chefs use canned tomatoes for convenience, quality and flavouring.