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The tomato, Lycopersicon exculentum, was first domesticated in Mexico by American natives. Europeans were introduced to the tomato in the mid-16th century. Italians soon embraced the tomato, dubbing it pomi d'oro (golden apple) and adopting it into their cuisine. The French called it pomme d'amour (love apple).
By the mid-1800s, the tomato was available fresh and canned across Australia. It became widely recognized for its nutritional value and before long, was also turned into a wide range of products to accompany a huge variety of cuisine.
Tomatoes are high in potassium and vitamins A and C, and are cholesterol-free. At POP'S, we aim to preserve the natural qualities of this wonderful fruit all the way to the final sauce.
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