The tomato, apparently, was born in South America, but it is said that it was the work of the Mesoamericans its true domestication and its many variants. Large and small tomatoes, yellow tomatoes, black and red tomatoes, isolated grains and mulch tomatoes had many variations over many years. The current capital of Mexico, Tenochtitlán, was conquered and conquered in 1521 by Hernán Cortés. Tomato was an essential element in the culture of the area. He was soon taken to Europe, supposedly by the port of Seville. In the “Empire” of the Spaniards it spread at full speed: Europe, Caribbean, Philippines... The first written mentions of our continent are Italian (Pietro Andrea Mattioli, 1544). In Europe it was better known as an ornamental plant than as a food. It didn't look like any fruit they ate beforehand: it was bitter in the greens and vanished in maturity, soft and dirty.

It appears that the tomato was soon attached to the eggplant (Solanum melonge), but the recently arrived potato (Solanum tuberosum) and, above all, to the belaiki or belladona (Atropa belladonna), which resembled the poison, cost it to expand the kitchen. What the Spaniards tasted and learned in America became little by little popular in Europe through the elaboration of a “tomato sauce to the Spanish”. As was done in salsa, the aspect of the tomato grain was not important and was done on the edge of the field of corn beans, without removing, as now the pumpkins (Cucurbita pepo). And for centuries, it's not eaten raw, probably the best way to taste tomato.

For centuries, I've met people who didn't eat tomato crude. As a child, in our house, instead of salt oil to feed your tomato raw, it was sweetened with sugar. Although all the siblings went into salt oils, for a while one of our siblings continued to eat with sugar. And our grandfather Benito liked the raw tomato for the first time at the age of 80. In our culture, raw tomato has made the way, but it has done so: in recent years it is the queen of our orchards.