Fruits, vegetables and other plant-derived foods contribute important ingredients for human diets, and are thus favored by consumers worldwide. Among these horticultural crops, tomato belongs to the Solanaceae family, ranks only secondary to potato (S. tuberosum L.) in yields and is widely cultivated for fresh fruit and processed foods owing to its abundant nutritional constituents (including vitamins, dietary fibers, antioxidants and pigments). Aside from its important economic and nutritional values, tomato is also well received as a model species for the studies on many fundamental biological events, including regulations on flowering, shoot apical meristem maintenance, fruit ripening, as well as responses to abiotic and biotic stresses (such as light, salinity, temperature and various pathogens). Moreover, tomato also provides abundant health-promoting secondary metabolites (flavonoids, phenolics, alkaloids, etc.), making it an excellent source and experimental system for investigating nutrient biosynthesis and availability in food science. Here, we summarize some latest results on these aspects, which may provide some references for further investigations on developmental biology, stress signaling and food science.

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