The Curious Cook - The Tomato, Accused but Probably O.K. - NYTimes.com
▻http://www.nytimes.com/2009/07/29/dining/29curi.html
Here at the end of July, my tomato plants are bearing just a few green fruits. But they have lots of healthy foliage. The leaves may not taste like ripe tomatoes, but they do have tomato flavor. Which made me think, why not cook more with tomato leaves?
Because they’re poisonous! That’s what most people have said when I mention the idea. But it turns out that there’s little good evidence for that common belief. So I’ve branched out from Paul Bertolli’s leaf-flavored pasta sauce, an old favorite. I think tomato leaves are worth adding to our roster of kitchen herbs