[tptacek]

I mean, I'm not much of a gardener, but Erin sure is, and I had a direct basis for comparison. Our tomatoes were better, but the supermarket heirlooms were perfectly cromulent.

I think the key is just to make sure you're buying them in season, and that they didn't travel far.

[rkagerer]

I won't lie, came here expecting to hate on AI, stayed for the awesome discussion on tomatoes.

[bravura]

Believe me, I came here expecting to dunk on AI-haters, not talk tomato talk.

[bravura]

Yes. I didn't know or understand why I felt meh about run-of-the-mill raw tomatoes this until the Kenji article.

"Using mealy, off-season tomatoes is the primary unforgivable sin, but when it comes to BLT crimes, that's just the tip of the iceberg lettuce.

...

Off-season tomatoes are grown in warmer climates, picked when underripe, then treated with ethylene gas (a gas that is naturally produced by plants to trigger ripening in fruits) to produce their red color before they hit supermarket shelves. The result is tomatoes that are as bland as they are ruby-red.

Truly great tomatoes must be fully ripened on the vine, where they'll continue to develop flavor and sweetness. Look for plump tomatoes, with the heft and give of a water balloon. If you have a choice, look for substantial and meaty heirloom varieties with balanced sweetness and acidity, like Cherokee Purple or Brandywine.

Avoid tomatoes that feel light for their size, which means they have more air pockets inside and are typically better for saucing or salads."