Tomatoes
Tomatoes are native to western South America, where their ancestor was a wild cherry. According to “The Oxford Companion to Food,” the first printed recipe for a tomato dish is in a 17th century Neapolitan cookbook and is easily recognizable as the very first recipe for marinara sauce.
Unfortunately, many tomatoes get tossed aside as waste if they’re bruised or “ugly”. Any deviation —too big or too small, lopsided, discolored, scarred from the natural elements such as too much sun — and the tomato is rejected for cosmetic standards.
Tip:
A tomato that is on its last leg is likely to be super juicy and perfect for any of the below recipes.1
