I'm not a fan of the red fruit tomatoes or "Solanum Iycopersicum"
I love tomato based products, especially sauces made from tomatoes.
of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.
Tomatoes are a significant source of umami flavor.
The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits — botanically classified as berries — they are commonly used as
more than tomatoes), tomatoes and tomato-based sauces, juices, and ketchup account for more than 85% of the dietary intake of lycopene for most people. The lycopene content of tomatoes depends on variety and increases as the fruit ripens.
Unlike other fruits and vegetables, where nutritional content such as vitamin C is diminished upon cooking, processing of tomatoes increases the concentration of bioavailable lycopene. Lycopene in tomato paste is up to four times more bioavailable than in fresh tomatoes. Processed tomato products such as pasteurized tomato juice