Jul 30, 2017
By Kelly Smith
The Tomato History has origins traced back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americas. It was not until around the 16th century that Europeans were introduced to this fruit when the early explorers set sail to discover new lands. Although I’ve read that English settlers did not dare to eat tomatoes due to the belief it would turn your blood into acid. They grew tomatoes for decoration but since the fruit resembled deadly nightshade they steered clear of eating this delicious crop.
Ever wonder why we consider a tomato a vegetable even though it is a fruit? You can lay part of the blame on the U.S. Supreme Court and maybe some on government greed. In 1887, U.S. tariff laws imposed a 10 percent duty on vegetables, but none on fruit. A tomato importer named John Nix sued the tax collector for the port of New York, Edward L. Hedden, arguing that tomatoes, since they were “really” fruits, should be exempt from the tax. The botanical claim was not in dispute; tomatoes, as the seed-bearing ripened ovary of a flower, are fruits. Yet in a triumph of ordinary language over scholarly, the highest court of the land ruled in 1893 that the tomato was a vegetable and therefore subject to the tariff.
According to the USDA each consume approximately 20 pounds of tomatoes a year. Of course, most tomatoes lovers will take a home grown or farmers’ market heirloom tomato as their first choice for consumption. There are so many wonderful things to make with tomatoes. They are packed with nutrients including Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.
Roma tomatoes, cut in half lengthwise
No exact amounts because it depends on how many tomatoes you use, just figure about 1 teaspoon of the garlic, herb and cheese mixture on top.
Cut your tomatoes in half crosswise, season with salt and pepper and brush the cut side with olive oil.
In a small frying pan add crushed garlic, olive oil and fresh thyme, cook til golden, take off the heat and add in grated parmesan cheese.
Place your tomato halves cut side down on and oiled grill until you get grill marks,it won’t take long. Turn them over gently with tongs or a small spatula then spoon the garlic cheese mixture on top and continue cooking.
Place on a platter, drizzle with olive oil and eat at room temperature.
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