Tomato: 80 Recipes Celebrating the Extraordinary Tomato

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Keen, Benjamin (1 November 1985). "Main Currents in United States Writings on Colonial Spanish America, 1884-1984". Hispanic American Historical Review. 65 (4): 657–682. doi: 10.1215/00182168-65.4.657 . Retrieved 27 April 2023. The misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is often repeated. Though the tomato was introduced from the Spanish New World to European botanists in the 16th century, tomato sauce made a relatively late entry in Italian cuisine: in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692). [6] Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce, "in the Spanish style" ( Italian: alla spagnuola). The first known use of tomato sauce with pasta appears in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi, edited in 1790. [4]

International Code of Nomenclature for algae, fungi, and plants". International Association for Plant Taxonomy . Retrieved 14 September 2016. Smith, A. F. (1994). The Tomato in America: Early History, Culture, and Cookery. Columbia SC, US: University of South Carolina Press, p. 152.

Basic Mexican tomato sauce ( Spanish: salsa de tomate rojo o jitomate) was traditionally prepared using a molcajete to puree the tomatoes. Food that is cooked in tomato sauce is known as entomatada. Tomato sauce is used as a base for spicy sauces and moles. [5] Italy [ edit ] Penne pasta served with tomato sauce Peet, M. "Crop Profiles – Tomato". Archived from the original on 26 November 2009 . Retrieved 27 October 2008. Pfleger, F. L.; Zeyen, R. J. (2008). "Tomato-Tobacco Mosaic Virus Disease". University of Minnesota Extension. Archived from the original on 14 June 2012 . Retrieved 23 June 2012. The leaves are 10–25cm (4–10in) long, odd pinnate, with five to nine leaflets on petioles, [44] each leaflet up to 8cm (3in) long, with a serrated margin; both the stem and leaves are densely glandular-hairy. [ citation needed]

For a more comprehensive list, see List of tomato diseases. Tomato fruitworm feeding on unripe tomato Tomato bug feeding on tomato plant sap A split heirloom tomato, caused by fluctuation in water availability Pollination and fruit formation depend on meiosis. Meiosis is central to the processes by which diploid microspore mother cells within the anther give rise to haploid pollen grains, and megaspore mother cells in ovules that are contained within the ovary give rise to haploid nuclei. Union of haploid nuclei from pollen and ovule (fertilization) can occur either by self- or cross-pollination. Fertilization leads to the formation of a diploid zygote that can then develop into an embryo within the emerging seed. Repeated fertilizations within the ovary are accompanied by maturation of the ovary to form the tomato fruit.

The meaning of the term "tomato sauce" depends on the context; on a restaurant menu the phrase "in a tomato sauce" means a freshly prepared tomato-based sauce as used on pasta, and colloquially it may refer to either the pasta sauce, or tomato ketchup.