Much of our food comes from plants that humans domesticated thousands of years ago and then steadily cultivated and improved. Today, rice, maize, wheat, potatoes and tomatoes are among the most important crops. But meat and other animal foods can only be produced to today’s extent because humans feed animals with cultivated plants. But how do wild plants become cultivated plants? How do cultivated plants differ from their natural ancestors? Using the tomato as an example, this lecture takes us on a journey along the boundaries between natural and artificial. We discover why tomatoes today are up to a hundred times larger than their ancestors, have a variety of shapes and colors, and do not become sauce on their truck journey from the field to the ketchup factory.