The wild ancestor of the tomato, Solanum pimpinellifolium, is native to western South America.[7] These wild versions were the size of peas.[7] The first evidence of domestication points to the Aztecs and other peoples in Mesoamerica, who used the fruit fresh and in their cooking.
The Spanish first introduced tomatoes to Europe, where they became used in Spanish food.
In France, Italy and northern Europe, the tomato was initially grown as an ornamental plant.
It was regarded with suspicion as a food because botanists recognized it as a nightshade, a relative of the poisonous belladonna.[3] This was exacerbated by the interaction of the tomato's acidic juice with pewter plates.[8] The leaves and fruit contain tomatine, which in large quantities would be toxic.
However, the ripe fruit contains a much lower amount of tomatine than the immature fruit