Why did the tomato turn red?

Well, you see, the tomato belongs to a family of plants called Solanaceae, which contains a pigment called lycopene. When the tomato begins to ripen, the chlorophyll in the fruit starts to break down, allowing the lycopene to become more visible. As a result, the tomato appears to turn from a greenish color to a bright red hue, indicating that it is now fully ripe and ready to be eaten. So, to answer your question, the tomato turned red due to a complex biological process involving the breakdown of chlorophyll and the activation of lycopene, which is a natural pigment found in the fruit.