The cultivation of tomatoes started in Europe in the XVI century with the arrival of the first seeds from the Americas where it is believed the Aztecs and the Incas cultivated tomatoes since the year 700 A.D. Portugal, Spain and Italy due to their excellent and appropriate climacteric conditions have adopted this culture and developed its culinary utilization.

The industrial production was initiated in the XIX century and was fundamental to the expansion of the consumption with the creation of new alimentary habits. The technological development ceased no more and nowadays it is possible to bring various finished products to the consumer such as, Ketchup, Pizza Sauce, Juice, Concentrate, Dices, etc.

Also research has been a constant and the most recent studies lead to conclude in a very conclusive way that one of its components, Lycopene, (tomato red pigment) due to its anti-oxidant characteristics help prevent various diseases such as Cancer and Cardiac related.