The tomato is perhaps the most successful “immigrant” in culinary history. Today, it is the backbone of Italian sauces, Spanish gazpacho, and American salads, but for centuries, it was viewed with deep suspicion—or used merely as a decorative table ornament.
The journey from a wild, pea-sized berry in the Andes to a global dietary staple is a saga of mistaken identity, royal curiosity, and scientific breakthroughs.
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