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For decades, Europeans debated the edibility of tomatoes, labeling them as the "poisonous apple" due to their resemblance to toxic nightshade plants. Even those who recognized their potential nutritional value often dismissed tomatoes as unnecessary. The prevailing culinary trends also complicated tomatoes' acceptance; meat-heavy dishes were deemed a luxury for the wealthy, while fruits and vegetables were associated with poverty.
In Italy, the Tuscans were pioneers in adopting tomatoes as part of their cucina povera, or "poor people's cuisine." Their culinary traditions embraced a thriftiness that revolved around minimizing waste, often repurposing leftovers in a rich tomato sauce.