Tomato, originally from southwestern America, is cultivated all over the world, with a variety of different cultivar and a suggestive chromatic declination, which rejoices. There are many varieties: Green Tomato, Perino Tomato, Cherry Tomato, Datterino, Vesuvius Tomato ….

Originally considered poisonous because of its high content of solanine and used only as an ornament, tomato has become a highly loved food as a perfect ally of beauty and health for its antioxidant, antibiotic, anticoagulant and purifying properties. In fact, this wonderful vegetable is poor in calories, but rich in minerals, water (94%), vitamins (especially Vitamin C) and lycopene, a natural antioxidant whose bioavailability increases if cooked and transformed in tomato sauce. However, never eat green tomatoes that are not ripe because they are toxic.

Tomato is then a valid ally against major diseases such as stroke, heart attack (the yellow gelatin wrapping the seeds hinders the blood platelet coagulation), and some cancers (a research published in The International Journal of Cancer emphasizes the importance of inserting in the weekly diet at least one tomato dish). Tomato also contains a natural antibiotic in the flesh – tomatine – that can counter intestinal infections, especially those caused by Candida Albicans.

Finally, the cosmetic industry uses tomato as a base ingredient for toning, firming and moisturizing masks. An excellent mask for very dry skin consists of: tomato juice mixed with almond oil and sage leaves.

A heartfelt thanks to Spanish Hernàn Corkès who imported the tomato in Europe. Thank you also to all Italians emigrated abroad who have exported the cult of Italian tradition: pizza and spaghetti … dishes in which tomato is always protagonist!