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Thursday, March 24, 2016

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For other uses, see Tomato (disambiguation). Tomato Bright red tomato and cross section02.jpg Cross-section and full view of a hothouse (greenhouse-grown) tomato Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Solanales Family: Solanaceae[1] Genus: Solanum[1] Species: S. lycopersicum Binomial name Solanum lycopersicum[1][2] L. Synonyms Lycopersicon lycopersicum (L.) H. Karst. Lycopersicon esculentum Mill.[3] The tomato (see pronunciation) is the edible, often red berry-type fruit of the nightshade Solanum lycopersicum,[1][2] commonly known as a tomato plant. The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. The English word tomato comes from the Spanish word, tomate, derived from the Nahuatl (Aztec language) word tomatl. It first appeared in print in 1595.[4] The tomato belongs to the nightshade family, Solanaceae.[1][3] The species originated in Central and South America and its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Its many varieties are now widely grown, sometimes in greenhouses in cooler climates. The plants typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown outdoors in temperate climates as an annual. An average common tomato weighs approximately 100 grams (4 oz).[5][6] While tomatoes are botanically and scientifically the berry-type fruits of the tomato plant,[7] they can also be considered a culinary

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