An artisanal production, in small batches, using tomatoes grown under the Alentejo sun, resulted in a refined and very sophisticated jam with an intense flavor and perfect texture. The word "tomato" comes from the Mexican word "tomalt," where this plant originates. Brought to Europe by Spanish explorers, the tomato plant began to be cultivated in the mid-16th century. Initially, it was thought to be a poisonous plant, so much so that it does not appear in any cookbook until the 19th century.