Cultivated tomato (Lycopersicum esculentum) is a recently adopted food crop. Its centre of origin is montainous region in Andes (Peru, Ecuador and Chile). Domestication of tomato was done in Mexico and also the name tomato came from one indian language in Mexico. From Mexico it was spread troughout the world. About 450 years ago, it was imported to Europe, but long it had been believed to be poisonous and was not eaten.

Genus Lycopersicum is relatively small genus from the family Solanaceae. Cultivated tomato is usually referred as Lycopersicum esculentum, but alternative names Solanum lycopersicon and Lycopersicum lycopersicum have also been used. Fruits of several relative species of Lycopersicum (L. pimpinellifolium, hirsutum, chilense, lycopersicoides, peruvianum, pennellii etc.) are not eaten but these species represent a pool of genes for improvement (especially resistance to pests and diseases) of cultivated varieties.