Tomato

The tomato (Solanum lycopersicum) is a plant in the Solanaceae family, which also includes potatoes, peppers and eggplants. It is cultivated mainly for its edible fruit, although it is commonly treated as a vegetable in cooking. Botanically, the tomato is a fruit because it develops from the ovary of a flower and contains seeds. The plant is usually grown as an annual in temperate climates, while it can live longer in warm conditions.

Its stems are often branched and may need support as the plant grows. The flowers are usually self-fertile, meaning that a single flower can produce a fruit after pollination. Tomatoes come in many shapes, sizes and colors, including red, yellow, orange, pink, green and purple. Their flavor and texture vary considerably among varieties and depend partly on growing conditions and ripeness.

Tomatoes are eaten fresh in salads, sandwiches and sauces, and they can also be cooked, roasted, dried or preserved. They contain a large amount of water and provide dietary fiber, vitamin C, potassium and folate. Their red color is mainly associated with lycopene, a carotenoid pigment that accumulates as many tomatoes ripen. Lycopene is better absorbed by the body when tomatoes are cooked with a source of fat, although tomatoes are nutritious whether eaten raw or cooked.

The leaves and stems of the tomato plant contain glycoalkaloids and are not normally eaten. Ripe tomatoes are relatively delicate and should be handled carefully. For home cultivation, the plant generally needs warmth, sunlight, regular watering and fertile, well-drained soil. Depending on the variety and growing conditions, harvesting can begin several weeks after the first fruits have formed and continue over an extended period.