Tomatoes, in this alternate timeline, were discovered and cultivated much earlier than in our reality and are commonly called Minoan apples or Cretan fruits. Originating on the island of Crete, tomatoes were cultivated by the Minoan civilization during the Bronze Age, spreading throughout the Mediterranean region, including Greece, Rome, and the Iberian peninsula.
In this timeline, tomatoes were native to Crete and cultivated by the Minoans as a staple crop during the Bronze Age. The fruit's appealing taste and culinary versatility led to its rapid spread throughout the Mediterranean region, making it an essential ingredient in the diets of various ancient civilizations. The Minoans valued the fruit for its taste, texture, and versatility in cooking, incorporating it into their daily meals and dietary rituals.
In ancient Greece, the tomato acquired religious and symbolic importance. Minoan priests would often consume tomatoes during religious ceremonies as a form of blessing or communion with the gods. They also played a role in various traditional celebrations, such as weddings and harvest festivals, where they symbolized abundance, unity, and fertility. The tomato was believed to have protective and therapeutic properties, and its consumption was encouraged to promote good health and longevity.
The tomato was used extensively in ancient Mediterranean cuisines, particularly in Greek and Roman dishes. In Greece, tomatoes were used in a wide variety of dishes, such as soups, stews, and sauces. One of the most famous Greek dishes featuring tomatoes is dakos, a traditional Cretan salad made with fresh tomatoes, bread, feta cheese, olives, and herbs. Its juicy texture and refreshing taste made the tomato a staple ingredient in many Greek recipes, enhancing their flavor and offering a range of health benefits.
In Roman cuisine, tomatoes were used in similar ways, as well as in the preparation of sauces and condiments. The Romans highly valued the fruit's ability to add depth and richness to various dishes.
Tomatoes featured prominently in Spanish cuisine as well, with an iconic dish being gazpacho, a cold soup made with tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, and water. In Spain, tomatoes were often combined with bread and olive oil to create a filling and nutritious meal. This practice later spread to other parts of the Mediterranean, including the Iberian Peninsula, influencing local dishes such as pan con tomate, a simple dish consisting of toasted bread rubbed with fresh tomatoes and drizzled with olive oil.
In this alternate timeline, tomatoes go by different names depending on the region, such as Minoan apples or Cretan fruits. Varieties of tomatoes, like the cherry tomato and the plum tomato, were also cultivated, each providing unique characteristics and uses in different dishes and cuisines.
Due to their absence in Italy, dishes like pasta with tomato sauce are unfamiliar in this timeline. Nevertheless, the tomato's cultural and culinary importance in ancient Mediterranean civilizations remains undeniably significant, shaping the region's dietary habits and culinary traditions for centuries.
