The tomato is beloved coast to coast. In New Jersey, it’s the official state vegetable. Tennessee crowned it the official state fruit. And Arkansas, making things clear as mud, calls the local pink tomato the official state vegetable and fruit.
Wait. Is tomato a fruit or vegetable? Turns out, it’s complicated.
The Case for Fruit
Scientifically, a fruit is defined as a seed-bearing structure that forms from the flower of a plant. Tomatoes meet both criteria—but so do plenty of other so-called vegetables, including corn, pumpkins and winter squash, zucchini, peppers and eggplant, to name a few.
Plus, tomatoes have lots of fruit-like characteristics: they’re often sweet, bursting with juice and they taste really good with cheese (OK, that last one is definitely a personal preference). Do you know the best type of tomato for your recipe?
On the whole, you can’t deny that tomatoes are definitely fruits…but, it’s complicated!
The Case for Vegetable
Technically speaking, “vegetable” is not a botanical category—vegetables can be leaves (kale, spinach), stalks (rhubarb, celery) or roots (potatoes, turnips). So, classifying the tomato as a vegetable isn’t possible from that angle. (Appreciate the beauty of vegetables with our recipes for eating the rainbow.)
However, our everyday language sorts fruits and vegetables in a fairly straightforward manner: fruits are generally sweet and enjoyed raw or, if cooked, tend to be used in desserts. Vegetables tend to be eaten raw in salads, or cooked into savory dishes, like stews or soups. You’re more likely to eat tomatoes with mozzarella or on top of a burger than in an ice cream sundae.
Using this logic, tomatoes are definitely vegetables.
The Supreme Court Says…
Legally speaking, the fruit-or-vegetable debate ended in 1893, when the Supreme Court weighed in. What brought this humble matter to their attention? A tax debate. After Congress passed a tariff on vegetables, an importer attempted to bring in tomatoes as “fruit,” thereby avoiding the extra 10% tax. New York State refused to accept the importer’s logic, and the case of Nix v. Hedden went all the way to the Supreme Court. The justices voted unanimously that tomatoes are eaten as vegetables and therefore are vegetables.
Nevertheless, we’re still talking about it over 100 years later. You could even argue tomatoes are a fruit and a vegetable!
Find Ways to Enjoy This Vegetable All Summer Long
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Heirloom Tomato Galette with Pecorino
I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
Heirloom Tomato Salad
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
Four-Tomato Salsa
The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan
Festive Tomato Wedges
Since I have a large vegetable and herb garden, many of the ingredients in this recipe are truly "homegrown". I found this simple recipe in a magazine years ago and it quickly became a favorite at family picnics. I have five married children and seven grandchildren, and they all love to come home for some of "Mom's cooking". —Wilma Purcell, Alma, Illinois
Tasty Marinated Tomatoes
My niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. —Myrtle Matthews, Marietta, Georgia
Homemade Meatless Spaghetti Sauce
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
Green Tomato Jam
As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.—Norma Henderson, Hampton, New Brunswick
Focaccia Barese
This focaccia has been in my mom's family for several generations. It is one of my most requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois
Zucchini Tomato Casserole
Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
Tomato Green Bean Soup
This colorful soup is delicious anytime of year. When I can't get homegrown tomatoes and green beans, I've found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. —Bernice Nolan, Granite City, Illinois
Rustic Tomato Cheese Tart
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! —Moji Dabney, Egg Harbor Township, New Jersey
Italian Garden Frittata
I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Asparagus Ham Dinner
I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska
Grilled Basil Chicken and Tomatoes
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Layered BLT Dip
When I throw a party for friends, I whip up this addictive layered three-cheese dip. Somehow, it’s always gone within the first 20 minutes. —Jade Bennett, Kingwood, Texas
Tomato-Basil Baked Fish
This recipe can be used with several kinds of fish, and the ingredients are those I usually have on hand. Baking fish is so easy, and I fix this healthy dish often. —Annie Hicks, Zephyrhills, Florida
Olive Caprese Salad
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
Green Pepper Steak
For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season! —Emmalee Thomas, Laddonia, Missouri
Watermelon and Tomato Salad
You cannot beat this light and refreshing salad on hot summer days. The combination of watermelon, cilantro, lime and tasty heirloom tomatoes is just unusual enough to keep folks commenting on the great flavor—and coming back for more! —Be Jones, Brunswick, Missouri
Summer Breakfast Skillet
Sizzle up spicy chorizo, veggies and eggs for a breakfast that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Homemade Canned Spaghetti Sauce
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama
Crouton Tomato Casserole
This old-fashioned side uses lots of delicious tomatoes and seasonings that give it an Italian twist. Every time I serve it, someone asks for the recipe. —Norma Nelson, Punta Gorda, Florida
Bruschetta Chicken Wraps
As an Italian-American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio
Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We like to use it as a base for veggies, lemony vinaigrette and cheeses like mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Tomato Feta Salad
One summer I combined my love for onions with a bumper crop of tomatoes and a homemade balsamic dressing. The result was this salad that receives thumbs-up approval whenever it's served. —Robert Golus, Greer, South Carolina
Peach Chili Sauce
I've been eating and serving this tasty chili sauce since my childhood—it's always been a favorite. —Barb Townsend-Batten, Blenheim, Ontario
Garden Vegetable Primavera
Although I enjoy this dish throughout the year, it's even more special when I use my garden to supply the vegetables. A splash of white wine and a sprinkle of fresh basil really add flavor. I have also roasted the vegetables and mixed in chicken breasts with scrumptious results. —Carly Curtin, Ellicott City, Maryland
Oven-Roasted Tomatoes
I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. —Julie Tilney, Downey, California
Chicken in Tomato-Basil Cream Sauce
This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. —Rachel Kowasic, Connellsville, Pennsylvania
Triple Tomato Flatbread
Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. —Rachel Kimbrow, Portland, Oregon
Orzo-Tuna Salad with Tomatoes
Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona
Tomato-Melon Chicken Salad
Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. —Betsy Hite, Wilton, California
Fried Green Tomato BLTs
You might call this Southern-inspired sandwich comfort food with a twist. The chipotle mayonnaise adds a delicious kick, while the peppered bacon really punches up the flavor. —Neilla Roe, kingston, Washington
Tomatillo Relish
I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota
Grilled Steaks with Marinated Tomatoes
The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri
Cherry Tomato Mozzarella Saute
This side dish is fast to fix and full of flavor. The mix of cherry tomatoes and mozzarella pairs well with almost any main dish you can think of. —Summer Jones, Pleasant Grove, Utah
Asparagus Bruschetta
For a light bite, Elaine Sweet created these pretty appetizers. “I really like asparagus, so I’m always trying it in different things,” says the Dallas, Texas reader. "This is a delicious twist on traditional bruschetta."
Tasty Tomato Pizza
I’m known for bringing this party-style pizza everywhere I go. It’s an easy appetizer when you use refrigerated dough and a big baking pan. —Kim Evarts, Brockport, New York
Orzo Vegetable Salad
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Mom's Tamale Pie
I don't believe my mom ever used a recipe for her tamale pie, but I came up with this version that tastes very much like the one she used to make. It's been popular at our church gatherings and faculty luncheons...and my kids love it! -Waldine Guillott, DeQuincy, Louisiana
Beef, Potato & Egg Bake
To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas
Linguine with Fresh Tomatoes
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. —Susan Jones, Downers Grove, Illinois
Spicy Chunky Salsa
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Angel Hair Primavera
I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. —Tre Balchowsky, Sausalito, California
Italian Cheese Loaf
Here's a deliciously different sandwich. It's yummy warm from the oven or off the grill at a cookout. The cheesy filling is complemented by a mix of garden-fresh ingredients and crusty bread. I usually serve it with a salad and onion rings. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
Bruschetta Steak
My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Arrow, Oklahoma
Mild Tomato Salsa
I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truthfully say they helped make it. —Pamela Lundstrum, Bird Island, Minnesota
Basil-Tomato Grilled Cheese
The tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
Colorful Brunch Frittata
A friend called and asked me for a special recipe that could be served at his daughter's wedding brunch. I created this recipe for the special day. —Kristin Arnett, Elkhorn, Wisconsin
Spaghetti Squash with Red Sauce
This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables…and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl Prescott, Arizona
Beefy Taco Dip
This taco dip is actually a combination of several different recipes I received from friends. I just experimented until I came up with my favorite. It's always a hit, no matter where I take it. —Faye Parker, Bedford, Nova Scotia
Cilantro Tomato Bruschetta
This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a great-tasting hors d’oeuvre that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin
Garden Cheddar Frittata
The potato crust on this pretty frittata is so easy to make, and everyone will love the taste. I’ve made it with goat cheese, too, and it’s delicious. You can also use other vegetables if you like. —Harbour House Inn B&B, Eva Amuso, Cheshire, Massachusetts
The post Is a Tomato a Fruit or a Vegetable? appeared first on Taste of Home.
Kelsey Rae Dimberg