Tomato pesto pasta

On this Wikipedia the language links are at the top of the page across from the tomato pesto pasta title. The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico.

Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. It’s all the same to me”.

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Tomato plants are dicots, and grow as a series of branching stems, with a terminal bud at the tip that does the actual growing. When the tip eventually stops growing, whether because of pruning or flowering, lateral buds take over and grow into other, fully functional, vines. Tomato vines are typically pubescent, meaning covered with fine short hairs. The hairs facilitate the vining process, turning into roots wherever the plant is in contact with the ground and moisture, especially if the vine’s connection to its original root has been damaged or severed.

Their flowers, appearing on the apical meristem, have the anthers fused along the edges, forming a column surrounding the pistil’s style. Flowers in domestic cultivars can be self-fertilizing. Although in culinary terms, tomato is regarded as a vegetable, its fruit is classified botanically as a berry. As a true fruit, it develops from the ovary of the plant after fertilization, its flesh comprising the pericarp walls. For propagation, the seeds need to come from a mature fruit, and must be lightly fermented to remove the gelatinous outer coating and then dried before use. In 1768, Philip Miller moved it to its own genus, naming it Lycopersicon esculentum.

Genetic evidence has now shown that Linnaeus was correct to put the tomato in the genus Solanum, making Solanum lycopersicum the correct name. Both names, however, will probably be found in the literature for some time. An international consortium of researchers from 10 countries, began sequencing the tomato genome in 2004. A prerelease version of the genome was made available in December 2009. Since many other fruits, like strawberries, apples, melons, and bananas share the same characteristics and genes, researchers stated the published genome could help to improve food quality, food security and reduce costs of all of these fruits.

The first commercially available genetically modified food was a tomato called Flavr Savr, which was engineered to have a longer shelf life. However, it is no longer commercially available. This section does not cite any sources. The Tomato Genetic Resource Center, Germplasm Resources Information Network, AVRDC, and numerous seed banks around the world store seed representing genetic variations of value to modern agriculture. Tomatoes are considered a fruit or vegetable depending on context. According to Encyclopedia Britannica, tomatoes are a fruit labeled in grocery stores as a vegetable due to their taste and culinary purposes. Botanically, a tomato is a fruit—a berry, consisting of the ovary, together with its seeds, of a flowering plant.

The confusion on whether tomatoes are fruits or vegetables has led to legal dispute in the United States. Page from the En Tibi Herbarium, 1558. The wild ancestor of the tomato, Solanum pimpinellifolium, is native to western South America. These wild versions were the size of peas. 500 BC, it was already being cultivated in southern Mexico and probably other areas.

The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy variety of tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes. Spanish conquistador Hernán Cortés may have been the first to transfer a small yellow tomato to Europe after he captured the Aztec city of Tenochtitlan, now Mexico City, in 1521. After the Spanish colonization of the Americas, the Spanish distributed the tomato throughout their colonies in the Caribbean.

The tomato was introduced to China, likely via the Philippines or Macau, in the 1500s. Chinese named many foodstuffs introduced from abroad, but referring specifically to early introductions. The recorded history of tomatoes in Italy dates back to at least 31 October 1548, when the house steward of Cosimo de’ Medici, the grand duke of Tuscany, wrote to the Medici private secretary informing him that the basket of tomatoes sent from the grand duke’s Florentine estate at Torre del Gallo “had arrived safely”. Unique varieties were developed over the next several hundred years for uses such as dried tomatoes, sauce tomatoes, pizza tomatoes, and tomatoes for long-term storage.