Beefsteak
A very popular garden variety, producing large fruit ideal for fresh, cooking or canning. Each fruit can weigh up to 1lb (454g). It matures in 70 – 80 days and was developed by Johann Muster at his Marathon, New York State farm.
Roma
The characteristic Italian tomato. Good for sauces or fresh. It is plum shaped and matures in 70 -80 days.
The English word tomato comes from the Spanish tomatl, first appearing in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are poisonous) by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red.
The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma's gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten.
Most likely the first variety to reach Europe was yellow in colour, since in Spain and Italy they were known as pomi d'oro, meaning yellow apples. Italy was the first to embrace and cultivate the tomato outside South America.
The French referred to the tomato as pommes d'amour, or love apples, as they thought them to have stimulating aphrodisiacal properties. The earliest discovered cookbook with tomato recipes was published in Naples 1692, though the author had apparently obtained these recipes from Spanish sources. However, in certain areas of Italy, such as Florence, the fruit was used solely as a tabletop decoration before it was incorporated into the local cuisine in the late 17th or early 18th century.
The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma's gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten.
Most likely the first variety to reach Europe was yellow in colour, since in Spain and Italy they were known as pomi d'oro, meaning yellow apples. Italy was the first to embrace and cultivate the tomato outside South America.
The French referred to the tomato as pommes d'amour, or love apples, as they thought them to have stimulating aphrodisiacal properties. The earliest discovered cookbook with tomato recipes was published in Naples 1692, though the author had apparently obtained these recipes from Spanish sources. However, in certain areas of Italy, such as Florence, the fruit was used solely as a tabletop decoration before it was incorporated into the local cuisine in the late 17th or early 18th century.
