The tomato is a savory, typically red, edible fruit, as well as the plant (Solanum lycopersicum) which bears it. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates. The tomato fruit is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes, which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects.
The tomato belongs to the nightshade family. The plants typically grow to 1–3 metres (3–10 ft) in height and have a weak, woody stem that often vines over other plants. It is a perennial, although often grown outdoors in temperate climates as an annual.

The tomato is now grown worldwide for its edible fruits, with thousands of cultivars having been selected with varying fruit types, and for optimum growth in differing growing conditions. Cultivated tomatoes vary in size from tomberries, about 5mm in diameter, through cherry tomatoes, about the same 1–2 centimetres (0.4–0.8 in) size as the wild tomato, up to beefsteak tomatoes 10 centimetres (4 in) or more in diameter. The most widely grown commercial tomatoes tend to be in the 5–6 centimetres (2.0–2.4 in) diameter range. Most cultivars produce red fruit; but a number of cultivars with yellow, orange, pink, purple, green, black, or white fruit are also available. Multicolored and striped fruit can also be quite striking. Tomatoes grown for canning and sauces are often elongated, 7–9 centimetres (3–4 in) long and 4–5 centimetres (1.6–2.0 in) diameter; they are known as plum tomatoes, and have a lower water content.
About 130 million tons of tomatoes were produced in the world in 2008. China, the largest producer, accounted for about one quarter of the global output, followed by United States and Turkey. For one variety, known as plum or processing tomatoes, California accounts for 90% of U.S. production and 35% of world production. There are many (around 7500) tomato varieties grown for various purposes. Tomato varieties are roughly divided into several categories, based mostly on shape and size.
- "Slicing" or "globe" tomatoes are the usual tomatoes of commerce, used for a wide variety of processing and fresh eating.
Beefsteak tomatoes are large tomatoes often used for sandwiches and similar applications. Their kidney-bean shape, thinner skin, and shorter shelf life makes commercial use impractical.
- Oxheart tomatoes can range in size up to beefsteaks, and are shaped like large strawberries.
- Plum tomatoes, or paste tomatoes (including pear tomatoes), are bred with a higher solid content for use in tomato sauce and paste and are usually oblong.
- Pear tomatoes are obviously pear shaped and based upon the San Marzano types for a richer gourmet paste.
Cherry tomatoes are small and round, often sweet tomatoes generally eaten whole in salads.
- Grape tomatoes, a more recent introduction, are smaller and oblong, a variation on plum tomatoes, and used in salads.
- Campari tomatoes are also sweet and noted for their juiciness, low acidity, and lack of mealiness. They are bigger than cherry tomatoes, but are smaller than plum tomatoes.


Tomatoes are used extensively in Mediterranean cuisine, especially Italian and Middle Eastern cuisines. They are a key ingredient in pizza, and is commonly used in pasta sauces. They are also used in gazpacho (Spanish cuisine) and pa amb tomaquet (Catalan cuisine). Though it is botanically a berry, a subset of fruit, the tomato is a vegetable for culinary purposes, because of its savory flavor.
Fruit or Vegetable ?

Nutrition
Tomatoes are now eaten freely throughout the world, and their consumption is believed to benefit the heart among other things. They contain lycopene, one of the most powerful natural antioxidants. In some studies lycopene, especially in cooked tomatoes, has been found to help prevent prostate cancer but other research contradicts this claim. Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays. Natural genetic variation in tomatoes and their wild relatives has given a genetic treasure trove of genes that produce lycopene, carotene, anthocyanin, and other antioxidants. Tomato varieties are available with double the normal vitamin C (Doublerich), 40 times normal vitamin A (97L97), high levels of anthocyanin (P20 Blue), and two to four times the normal amount of lycopene (numerous available cultivars with the high crimson gene).
Tomato consumption has been associated with decreased risk of breast cancer, head and neck cancers and might be strongly protective against neurodegenerative diseases.
Energy 75 kJ (18 kcal) | Carbohydrates 4 g
Sugars 2.6 g | Dietary fiber 1 g
Fat 0.2 g | Protein 1 g | Water 95 g
Vitamin C 13 mg (22%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient databaseSource, Images: http://en.wikipedia.org/wiki/Tomato
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