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Rich Red Raw Tomato Sauce

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Rich Red Raw Tomato Sauce

Tomatoes are native to western South America and Central America. Zictoatl, as it was known by the Aztecs, was observed in 1519 by Cortez who saw the plants growing in Montezuma’s gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not as food.

The English word tomato comes from the Spanish tomatl, first appearing in print in 1595. French botanist, Tournefort gave the Latin botanical name, Lycopersicon esculentum, which translates to “wolfpeach.” Peach is in reference to its being round and luscious and wolf because it was erroneously considered poisonous. As a member of the Nightshade Family (along with potato, eggplant, tobacco and deadly nightshade), tomatoes were once thought poisonous (although the leaves are poisonous) by Europeans who were suspicious of this shiny bright fruit. (Tomatoes technically are a fruit, not a vegetable)

Early varieties to reach Europe were yellow in color, 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.

Up until the end of the eighteenth century, physicians warned against eating tomatoes, fearing they caused not only appendicitis but stomach cancer.

Tomatoes are cool in energy and sweet and sour in flavor. Although they are acidic, they have an alkalinizing effect on the blood. They have antiseptic, antiscorbutic (preventing scurvy), and laxative properties, and they aid digestion in cases of inadequate stomach acid secretions. They are considered beneficial to the liver and help the body eliminate uric acid. They have been used in treatments for headache, tuberculosis, high cholesterol, hypertension, and constipation.

Next: Tomato Sauce recipe and video

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Read more: Basics, Food, General Health, Raw, Vegan,

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Brigitte Mars

Brigitte Mars, a professional member of the American Herbalist Guild, is a nutritional consultant who has been working with Natural Medicine for over 40 years. She teaches Herbal Medicine at Naropa University, Boulder College of Massage, and Bauman College of Holistic Nutrition and Culinary Arts and has a private practice. Brigitte is the author of 12 books, including Rawsome!. Find more healthy living articles, raw food recipes, videos, workshops, books, and more at brigittemars.com. Also check out her international model yogini daughter, Rainbeau at rainbeaumars.com.

54 comments

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9:32PM PDT on Sep 18, 2011

Fabulous recipe, that sounds good. Please post more Vegan recipes. Thanks Brigitte Mars.

2:24AM PDT on Aug 24, 2010

Thanks .

6:00AM PDT on Aug 21, 2010

Tomatoes are one of the most common vegetables all over the world. They are quickly growing plants and are favorite among most amateur gardeners so as me.
I will start to grow tomatoes in my farm and now learning watever i can about them, thanks for information. I also
found another good site about tomatoes and so many other methods of agriculturing, i recommend you to take a look.

http://agricultureguide.org/

8:19AM PDT on Aug 20, 2010

Thanks!

5:29PM PDT on Aug 8, 2010

QUE BUEN ARTICULO.

5:07AM PDT on Jul 22, 2010

Interesting article, thanks.

12:48PM PDT on Jul 21, 2010

Thanks for article. I love tomatos, especially on sandwiches and salads.

5:06PM PDT on Jul 16, 2010

Enjoyed the history on tomatoes; I had no idea that it was a plant native to the Americas! Garden fresh tomatoes has been a family tradition for generations. Simply cannot beat homegrown!

8:47AM PDT on Jul 12, 2010

IM NEW A VEGAN LIFE.. NEED HELP...

2:52AM PDT on Jul 11, 2010

Fennel doesn't belong in sauces. Use 1/4 cup fresh basil & 1/3 cup fresh oregano for pasta sauce, and reverse it for pizza sauce. No honey needed, really. A little pepper to taste would be good too. Thanks.

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