The English word tomato comes from the Spanish tomatl, first appearing in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are poisonous) by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red.

The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma's gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten

Start with great tomatoes and the right cut. You'll get the best results if you buy ripe tomatoes at a farmstand or farmers' market or get them from your own garden. They'll be the tastiest and juiciest, since they've been picked at their ripest. How you cut the tomatoes is important, too. A half-inch dice is the perfect size, because it will give you a juicy sauce while maintaining the integrity of the tomatoes.

Add a good amount of olive oil. The oil serves a double purpose here. First, it combines with the juices drawn by the salt to make the sauce. No oil means no sauce, just tomato juice. Second, a good fruity extra-virgin olive oil will lend its rich flavor to the dish, giving it lots of body and depth.

Toss the sauce with hot pasta. This is key: The heat of just-cooked pasta helps release the flavors in the tomatoes and creates a better integrated dish than if you mixed the sauce with cold pasta. Please send your review to Indo Munch

The high acidic content of the tomato makes it a prime candidate for canning, which is one of the main reasons the tomato was canned more than any other fruit or vegetable by the end of the nineteenth century. For more information http://www.indomunch.com