Tomato

The tomato is the edible fruit of the plant *Solanum lycopersicum*, a species in the nightshade family (Solanaceae).

The tomato is the edible fruit of the plant *Solanum lycopersicum*, a species in the nightshade family. Although commonly treated as a vegetable in cooking, it is botanically a fruit and is widely cultivated worldwide for fresh eating and processing. Tomatoes are a major source of vitamin C and lycopene, and are widely grown in Canada, including in greenhouse production and processed foods.

Classification

The tomato is the species *Solanum lycopersicum* in the family Solanaceae. Botanically, its edible portion is a fruit, more specifically a berry, even though it is usually treated as a vegetable in cooking.

Description and use

Tomato plants produce yellow flowers and fleshy fruits that vary in size, shape, and colour. The fruits are eaten raw or cooked and are widely processed into sauces, purées, juices, canned products, and pickles.

History and distribution

Tomatoes are native to western South America and were later introduced to Europe by the Spanish in the early 16th century. They are now cultivated in temperate regions worldwide and are an important global crop.

Nutrition

Tomatoes are noted for their vitamin C content and for lycopene, a red carotenoid pigment associated with ripe fruit. Their nutritional profile has made them a common food in fresh and processed forms.