Tomatoes

Today it is possible to confirm that in Itlay there are the best tomatoes, peeled  and tomatoes sauces.

In particular, the tomato breathes throughout the Neapolitan Gastronomy, and is largely diffused in all the world for its taste, and important dietary properties.
For the people of Naples, it is almost impossible to imagine a kitchen deprived of bright red color and fragrant perfume of "pummarola" (or tomato).

Tomatoes were diffused around the whole of the Mediterranean, as the climate was very adapting to their growth, especially in Italy-in the Nocerino-Sarnese region between Naples and Salerno.

The first signs of using tomatoes as a consumable fruit was this; used fresh-- then crushed and boiled, as in the making of a tomato sauce. This was seen in various parts of Europe in the 17th century. Though at the end of the 1700's, cultivation was aimed at the alimentation of the fruit, that already had a strong influential grip on Europe-- principally in France and southern Italy.


In 1762, techniques for conservation of the tomato were being studied by Lazzaro Spallanzani. The fruits were boiled and then placed into closed containers-in this fashion they weren't altered in any way.
In France, they were usually consumed by the courts of the king, but in Italy they were consumed among the whole population.

Without a doubt, there are millions of dishes in which the tomato is one of the principle ingredients, or in which it is used as the base for recipes.

Tomatoes were diffused around the whole of the Mediterranean