Tomatoes are NOT native to the Mediterranean despite what some pasta-loving purists may believe.
The tomato is actually native to the South American Andes where it was first cultivated around 500 c. BC and later became a prominent food source for the Aztecs in Mexico which means salsa pre-dated marinara, folks!
The Italians didn’t first see what they would later call, “The Golden Apple” (Pomodoro!) until around the 16th century, when it was thought that the Spanish (Possibly Hernan Cortez) brought it over from the new world. The first mention of this exotic vegetable (or fruit. Have we ever settled on this?) in Italy was by a physician and botanist in 1544 named Pietro who mistook it for an eggplant, who, given his profession, should probably have quit his day job.
The reputation of the tomato didn’t fair any better after this, being assumed as poisonous due to its variety of bright colors. But, given that this was during the hay day of the Renaissance and poisoning was the preferred method of anyone trying to play a decent joke or a murder or ten, the caution was probably substantiated.
Eventually though, a recipe book showed up in Naples in the 17th century detailing how to cook with the apple/eggplant thing and the rest is history, where the tomato will eventually feature in pizzas, pastas, and bad stand-up comedy shows for centuries to come.