These days, we know that while tomatoes belong to the (very large and diverse) nightshade family, they definitely aren’t of the deadly nightshade variety. This ambivalence was later reflected in the tomato’s other accepted scientific name, Lycopersicon esculentum (translated to “edible wolf peach”).
Contrary to popular opinion, yes—tomato leaves are flavorful, fragrant, and 100 percent edible. You can cook the fresh, young leaves like most other sturdy garden greens, such as kale, collards, or cabbage.
In The No-Waste Vegetable Cookbook, I have my own version of a spicy minty tomato sauce infused with tomato leaves, as well as tomato leaf pesto that’s delicious on pizza and sandwiches.
How else can you cook with tomato leaves? I’ve found it best used as an infusion so you can really capture the essence of a ripe summer tomato.
Try infusing a handful of tomato leaves in olive oil (I love it as a drizzle on a Caprese salad) or infusing the leaves in tomato juice when you make gazpacho.