Presumably, given that the rest of the plant contains the toxic glycoalkaloid solanine, there would be traces in tomato fruit, especially in green ones (in the nightshade family, its very common for, in cases where the mature fruit can be eaten, the immature ones to be toxic, and the toxicity to decrease with maturity. Presumably that means traces in tomato ripe fruit.
And considering how many tomatoes I don't want, I don't want you killed by solanine poisoning. (or anything else for that matter)
Thats a LOT of tomatoes. I don't even like the smell of the things. Although in those certain specific instances I can tolerate them (tomato soup if I'm hungry, especially if its come out of a packet of dried stuff, beef+tomato pot noodles I actually like, and I consider canned tomato without nasty chunky bits in it plus some sun-dried tomato paste stirred in as a vital part of chili con carne, or even the thing my old man cooks that he thinks is chili con carne and looks like it but with the wrong mushrooms and none of the right mushrooms in it. I can eat the stuff alright, and it'll fill a hole, but its not a finely tuned fungal smorgasbord of sensory treats. Not like a mycologist's chili with his own personal special spice mix of exotic seeds, seed-cases, dried fungi, fresh fungi and dried and powdered fruits, leaves, roots and some sea-salt.
(plus, mine can, aside from the spice mix and the basic ingredients that go into every chili I'd cook, vary and give a seasonal change, plus vary according to the luck I happen to have whilst foraging, different extra mushrooms over and above the peppery boletus and the big sacks of fly agaric that I know full well where to find in plenty in several different forests and pathways and gardens I've gotten permission to pick the mushrooms from the homeowner who is happy just to see them gone and not popping up in his lawn..even though there are fly agarics, peppery boletus and even ceps on a good year popping up.
And the fly agaric/peppery bolete I dry so I can store them for the year to come until more harvest is ready to be picked, and in the case of the fly agaric (Amanita muscaria) because I have to cure them in order to decompose a neurotoxin that they contain to render them suitable for culinary use. Not difficult, just takes the knowledge of how they need to be used to be safe and eventually one kinda gets a bit of a more seasoned hand, turning detoxification into best preservation, development and continuance of the best, sweetest, most honeyed and most strongly umami scent and flavor plus ability to draw out the umami in other foodstuffs that the fly agaric is cooked with, developing the skill to apply some simple kitchen biochemistry into the art of turning good food into food you've got to keep a knife in hand whilst cooking to avoid the entire street storming the house in order to rob one of one's crock-pot of stew
(I always cook the ceps fresh as they are picked though, ideally as fresh as picking, taking home, cleaning off the dirt and leaves, cutting off the very base of the stem where it came out of the ground, then chucking them into the frying pan with some butter and a little pinch of ground sea-salt, if I want dried ones I can buy them, as 'porcini', sliced up and dried, ready to be rehydrated and cooked in something, since they retain their powerfully mushroomy sweet scent for a long, long time, even after processes like pressure-cooking for use in commercial mushroom soup, better than most mushrooms do by far, and drying doesn't get rid of it either. But when found fresh, they are still all the tastier for being nice and fresh and juicy.
So, considering I can pick dried sliced ones up from the supermarket, albeit porcini aren't cheap, I can't buy fresh ones (they are one of the world's most commercially important, and massively harvested wild fungi, in a large part due to the fact they are mycorrhizal, forming symbiotic associations with trees, which are difficult to replicate, I don't know if its been done with ceps. But they need deciduous trees, oak typically to grow. So not ideal for farming, and the sheer volume precludes small-scale but extremely high value farming as with truffles, there is an awful damn lot of commercial requirement for ceps in bulk and the value is...they aren't CHEAP to buy retail, dried, but you can't buy fresh ones from supermarkets. Somewhere that had a farmer's market type stallholding for artisanal produce, perhaps, but dependent upon luck of course. And in limited supply, as with any wild mushrooms, and thats not considering the fact that people that find them often don't sell them but they end up straight in the kitchen of the person with the luck to find them and disappear without ever seeing a buyer. They do have monetary worth but not the great price commanded by truffles, so, I've never sold a single cep in my entire life. Every last one has disappeared down either my gullet, or shared with my old man as quick as I can get them out of the leaf litter, under a tap and into the frying pan.
