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Staple of recipe favorites--the tomato--reveals processes that maintain biodiversity
![a tomato and the text photogallery](/news/mmg/media/images/tomato-gallery-350x220_ffda1485-df83-48fa-a79e-e3661d6d542d.jpg)
See a photo gallery about tomatoes, which are in almost everything we eat, from salad and soup to chili and pizza. At this holiday season, tomato-based foods are perennial favorites. The wild relatives of these supermarket regulars, scientists are finding, have much to tell us about our food security, and about Earth's environmental future.
Credit: NSF
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![Wild tomatoes and domesticated tomatoes shown in different sizes](/news/mmg/media/images/NSF_DoB_IMG_9_f.jpg)
Wild tomatoes (right) differ in size, taste and color from domesticated tomatoes (left).
Credit: David Haak
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![Sheena Shah, a researcher at Indiana University Bloomington, labels wild tomatoes in a greenhouse.](/news/mmg/media/images/nsf_dob_img_17_2aba5b7a-0ce9-4ea9-b45c-9e7dd6a8d293_f.jpg)
Sheena Shah, a researcher at Indiana University Bloomington, labels wild tomatoes in a greenhouse.
Credit: David Haak
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![a wild tomato species with red fruits.](/news/mmg/media/images/NSF_DoB_IMG_12_f.jpg)
Solanum pimpinellifolium, a wild tomato species, has red, sweet fruits.
Credit: David Haak
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![green-striped, wild tomato Solanum peruvianum.](/news/mmg/media/images/NSF_DoB_IMG_14_f.jpg)
First the sweet, then the bitter: The green-striped, wild tomato Solanum peruvianum.
Credit: David Haak
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![Researcher Amanda Garbers of Indiana University Bloomington in a lab](/news/mmg/media/images/NSF_DoB_IMG_16_f.jpg)
Researcher Amanda Garbers of Indiana University Bloomington studies the DNA of wild tomato plants.
Credit: David Haak
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