It is believed
that the tomato is native to the Americas and may go back as far as 700 A.D. to
the early Aztec civilizations. When the explorers arrived in the New World, they
were introduced to this versatile food. By the early 1600s, the tomato made it's
way to parts of Southern Europe.
parts of Europe did not take to the tomato right away. In the 1500's a lot of
plates were made from pewter, especially in the upper class homes. Foods that
contain acids, like the tomato, caused lead to leach out of the pewter into the
food. This led to lead poisoning--hench, the tomato had a bad reputation among
the wealthy. The poor people of Europe ate from wooden dishes and so did not
suffer the same problem. The tomato became known as "poor peoples" food until
In the 1800s,
European immigrants brought tomatoes back to the Americas with them and the food
blended into the American culture. It became one of the most popular kitchen
vegetables after the Civil War and today Americans consume over 12 million tons
of tomatoes a year.
One of the
reasons the tomato became so popular was the invention of the pizza in the 1880s. Pizza
sauce must have tomatoes, see our recipe below.
very high in vitamin content and though they contain citric acid, they are not
acid forming but are alkaline forming when entering the bloodstream. It
increases the alkalinity of the blood and helps remove toxins from the system.
Here is our
recipe for a simple "make-at-home" pizza sauce:
3 Tbsp. - Butter
16 Oz. - Can of Tomato Puree
3 Tbsp. - Olive
1 Tsp. - Salt
3 Cloves - Garlic, Minced
1/4 Tsp. - Black
3 Large - Yellow Onions, Minced
1 Tsp. - Whole Oregano
2 Qts. -
Canned Whole Italian Tomatoes
1 Tsp. - Whole Basil
In a large skillet, melt the butter with the olive oil and slowly
sauté the garlic and onions.
Add the tomatoes, salt, pepper, oregano, basil and puree. Bring to a
slow boil, then reduce the heat to simmer covered for two hours. Stir
occasionally, crushing the tomatoes with a potato masher as you stir. Continue
to mash, stir, and simmer partially covered until the sauce reaches the
consistency of a thick soup. Set the sauce aside to cool or refrigerate before
applying it to your pizza dough.
Of course, for a really fresh sauce from
fresh tomatoes, visit us for some of our wood-fired pizza and save yourself the