Although tomatoes are seemingly omnipresent in Italian food, they didn't get their start in Italy, nor even on the European continent. Tomatoes are native to the Andes mountain range in South America. They then made their way north toward Mexico, where the seeds were brought back to Spain and introduced to Europe in the 1500s.
At the time, Sicily and Naples were ruled by Spain, and tomatoes began appearing in texts from the mid-16th century. Fast forward five centuries, and it's difficult to imagine Italian cuisine without them, especially since some of the best are grown on Italian soil. Tasting Table spoke with Jasper J. Mirabile Jr., owner and chef at Jasper's Restaurant, and host of "Live! From Jasper's Kitchen," about why Italian tomatoes, especially canned, are so delicious.
