The fascinating journey of tomatoes from ancient Mesoamerican fields to modern organic gardens weaves a tale of cultural transformation and agricultural innovation. The Aztecs first cultivated these fruits as early as the 8th century CE, knowing them as “xitomatl” or “a plant with a round fruit juicy pulp and a lot of seeds.” Furthermore, in their native Nahuatl language, tomato’s close cousin the tomatillo was called “miltomatl.” When Spanish explorers introduced tomatoes to Europe in the 16th century, they were initially regarded with suspicion and grown purely as ornamental plants. Their relationship to deadly nightshades sparked widespread fear, yet by the late 17th century, innovative Italian cooks had embraced these “pomo d’oro” (golden apples), as early varieties were often yellow, revolutionising their cuisine forever. Thomas Jefferson’s cultivation of tomatoes at Monticello helped popularise them in America, while in Spain, the annual La Tomatina festival in Buñol grew to become the world’s largest tomato fight. Today’s organic tomato seeds often preserve heritage varieties, helping counter the flavour loss common in commercial breeding programmes while maintaining the diverse colours and tastes that make tomatoes one of our most beloved crops.