Tomatoes arrived in Europe during the Columbian era along with potatoes. Initially, they were grown in Portugal and Italy; it was only later that their fruits began to be used in cooking, and their cultivation spread further into Central Europe.

Tomatoes contain vitamins C, A, and E, as well as a large amount of fibre, antioxidants, iron, and potassium.

They clear heat and nourish the liver and stomach fluids. They are suitable for skin problems, allergies, headaches, and high blood pressure. People with weak digestion should not consume them raw. They are not suitable for joint diseases such as arthrosis, arthritis, rheumatoid arthritis, gout, or for eczema and oncological diseases.

They have a sweet and sour taste and a cooling nature. They affect the pancreas, spleen, stomach, liver, and gallbladder.