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There is consensus that the origin of the tomato is South America, where is the greatest diversity of related species (wild relatives) (Peralta et al., 2005), but is also accepted that domestication of tomato occurred in Mexico (Rick & Holle, 1990; Hoyt, 1992, Perez et al., 1997). Consequently in this country, the tomato, also called "jitomate", is considered one of the basic components of Mexican cuisine. Additionally, the name "tomate" comes from the Nahuatl language of Mexico (Rick & Holle, 1990; Perez et al., 1997). After corn the tomato is the crop that has had greater genetic manipulation (Perez et al., 1997), but focused on the standpoint of productivity. It has been documented that there is an inverse correlation between the degree of domestication (productivity) of plants and damage by pests and diseases (Coley et al., 1985; Rosenthal & Dirzo, 1997); so that resistance to pests and diseases in wild relatives is higher than in native varieties of crops and these in turn show greater tolerance than hybrid modern varieties.

Grafts of Crops on Wild Relatives as Base of an Integrated Pest Management: The Tomato Solanum lycopersicum as Example