Here is a scientific and well researched story of the death of the Tomato. I treasure my greenhouse as it allows me to overcome many of the problems that limit the Heirloom tomatoes in New Hampshire. The modern big box tomato sold in all the grocery stores has been selectively bred for one thing only. To make it a valuable product that can be mass produced. It has a uniform color after it has been gassed to give it the false sense of being red ripe. It is picked green and will be green when you eat it. The skin has to be very tough so it can be machine picked, handled quickly and thrown into a shipping box. Since it is sold by the pound, you want it as heavy as possible. In this story the author explains how selecting these commercial values has destroyed the taste, texture and volatiles that your nose and pallet pick up even if you do not realize it The Reengineering of the Common Tomato – Metallicman I find that if I wish to keep tomato seeds, I have to let them ferment in the tomato. Guess nature wants to keep the plant from reseeding at once or something. If you are going to save heirloom seeds, get a good book on seed saving. Some plants only go to seed in their second year, some need a cold period before they will grow, some will only start to grow after the soil reaches a certain temperature, some need light, some cross breed like crazy and you may need bee screens and a couple hundred feet between varieties. Saving seeds is an art and not easily learned on the fly while you are trying to survive. Tomatoes are also an art. They need certain minerals to produce good fruit. While calcium is not a problem in the limestone areas of Minnesota, it is in the granite stat of New Hampshire. They are both sensitive to light and temps. Will only set fruit in some ranges and will not ripen in others. Talk to someone who is good at it or read a good book. Chellovick and others have had good posts on tomatoes. Now why do we grow good tomatoes. Good fresh, salads, sandwiches, in pastas, in salsas etc. Easy to dry and with a little olive oil on the dried tomatoes they keep well and are very good to use in a lot of things, pizza, salads, pastas, etc. Can be used with spices to make some of the best bread coverings and dips I have ever eaten. Are acid so can up well and safely. The better tasting the tomato, the better tasting the food. Amish paste cook down quickly, make very good sauces and can well. Not a sandwich tomato, but I wouldn't ever want to give up some of the paste tomatoes.
I grow tomatoes wife cans puts up about 100 qts a season. None this year deer ate every one so I fence in the garden. first time I had problems with deer. Store bought tomatoes are grown just for shipping have no taste. There are so many heirlooms to choose to grow
