Tomatoes for sale in a UK supermarket Tomatoes were not grown in England until the 1590s.[5]:17 One of the earliest cultivators was John Gerard, a barber-surgeon.[5]:17 Gerard's Herbal, published in 1597, and largely plagiarized from continental sources,[5]:17 is also one of the earliest discussions of the tomato in England. Gerard knew the tomato was eaten in Spain and Italy.[5

t as filling as other fruits already available. Additionally, both toxic and inedible varieties discouraged many people from attempting to consume or prepare them.[7]
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. These varieties are usually known for their place of origin as much as by a variety name. For example, Pomodorino del Piennolo del Vesuvio is the "hanging tomato of Vesuvius". Five different varieties have traditionally been used to make these "hanging" tomatoes. They are Fiaschella, Lampadina, Patanara, Principe Borghese, and Re Umberto. Other tomatoes that originated in Italy include San Marzano, Borgo Cellano, Christopher Columbus, Costoluto Genovese, and Italian Pear. These tomatoes are characterized by relatively intense flavor compared to varieties typically grown elsewhere.
Britain


Tomatoes for sale in a UK supermarket
Tomatoes were not grown in England until the 1590s.[5]:17 One of the earliest cultivators was John Gerard, a barber-surgeon.[5]:17 Gerard's Herbal, published in 1597, and largely plagiarized from continental sources,[5]:17 is also one of the earliest discussions of the tomato in England. Gerard knew the tomato was eaten in Spain and Italy.[5]:17 Nonetheless, he believed it was poisonous[5]:17 (in fact, the plant and raw fruit do have low levels of tomatine, but are not generally dangerous; see below). Gerard's views were influential, and the tomato was considered unfit for eating (though not necessarily poisonous) for many years in Britain and its North American colonies.[5]:17 By the mid-18th century, tomatoes were widely eaten in Britain, and before the end of that century, the Encyclopædia Britannica stated the tomato was "in daily use" in soups, broths, and as a garnish. They were not part of the average man's diet, however, and though by 1820 they were described as "to be seen in great abundance in all our vegetable markets" and to be "used by all our best cooks", reference was made to their cultivation in gardens still "for the singularity of their appearance", while their use in cooking was associated with Italian or Jewish cuisine.[8]
Middle East and North Africa
The tomato was introduced to cultivation in the Middle East by John Barker, British consul in Aleppo circa 1799 to 1825.[9][10] Nineteenth century descriptions of its consumption are uniformly as an ingredient in a cooked dish. In 1881, it is described as only eaten in the region "within the last forty years".[11] Today, the tomato is a critical and ubiquitous part of Middle Eastern cuisine, served fresh in salads (e.g. Arab salad, Israeli salad, and Turkish salad), grilled with kebabs and other dishes, made into sauces, and so on.
The early name used for tomato in Iran was Armani badenjan (Armenian eggplant). Currently, the name used for tomato in Iran is gojeh farangi [French plum].
North America


Handful of different tomatoes from Ho Farms in Kahu