The tomato, also know as the 'love apple', is actually a fruit. It has a plump, shiny, thin skinned bright red body and a high water content.
Originally native to South America, when originally introduced to Britain it was grown for decorative purposes and eventually as a delicious 'vegetable'.

Medicinal Properties
Tomatoes contain calcium and vitamin C, to name just two of their beneficial properties.  A study done recently found that people in Northern Italy who ate 7 or more servings of raw tomato per week had up to 60% less chance of developing colon, rectal, or stomach cancers compared to individuals who ate two servings or less.  There are also indications that tomatoes may play a role in prevention of heart disease, high cholesterol, and fatty deposits in the arteries, and that as little as two glasses of tomato juice per day can be very beneficial in preventing these problems.

Use
Rinse and dry. Use whole, halved, quartered, sliced, chopped or pureed. The skins can be removed by blanching. If used fresh, they are best at room temperature for a good flavour. Add to salads, sandwiches, in fresh sauces or as a garnish. Can be fried, grilled, baked, stuffed or microwaved. Add to soups, sauces, casseroles and many savoury dishes. Can also be added to chutneys and pickles or sun-dried.

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