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It's amazing the difference of a vine ripened tomato from backyard garden versus a hothouse grown fast and shipped thousands of kilometers. The tomatoes from my

It's amazing the difference of a vine ripened tomato from backyard garden versus a hothouse grown fast and shipped thousands of kilometers. The tomatoes from my garden in the summer are like dense red balls almost no seeds it's like a berry which I think a tomato technically is. Plus the taste is powerful tomato flavour not a bland tasteless hothouse fast food tomato. Some rosemary focaccia toasted, a little olive oil, salt, pepper and that nice dense garden tomato is a perfect summer sandwich. And I have to say I have nothing against genetically modified food as long as it has been studied. Apparently we here in Canada grow many of those crappy tomatoes http://www.npr.org/sections/thesalt/2016/06/16/473526920/how-canada-became-a-greenhouse-superpower http://www.npr.org/sections/thesalt/2016/06/16/473526920/how...

bps4484 9y ago
I completely agree. I grew tomatoes for the first time last year and couldn't believe the difference in taste. The cherry tomatoes had a sweetness I had never tasted in a cherry tomatoe before. It was almost like they were cross-bred with grapes. The heirlooms were so dense that when you cut them almost no water was on the plate. It was amazing the difference from anything I had tasted in the supermarket. An interesting side note for those in the Bay Area: these were grown in sf, and in PAC heights which is on the foggier side. Tomatoes survived better than a lot of other plants. I can only imagine how they would have grown down in Silicon Valley with twice the sun and heat.
icelancer 9y ago
Red Roma tomatoes grown slow (3 months) and picked right before peak ripening... unbelievable diced up and served with basil and fresh mozzarella on toasted bread, lightly brushed with olive oil and sea salt.
hvidgaard 9y ago
The issue is not so much that they're fast grown or from a hothouse. But that they are grown out of season with artificial light, harvested almost green and ripe during transit. Best case they are tasteless, worst case they are bitter and IMO unfit for consumption. I grow my own in a hothouse because it's not hot enough to do so without here in Denmark. At least not in the quantities I want.

bps4484 9y ago

I completely agree. I grew tomatoes for the first time last year and couldn't believe the difference in taste. The cherry tomatoes had a sweetness I had never tasted in a cherry tomatoe before. It was almost like they were cross-bred with grapes. The heirlooms were so dense that when you cut them almost no water was on the plate. It was amazing the difference from anything I had tasted in the supermarket. An interesting side note for those in the Bay Area: these were grown in sf, and in PAC heights which is on the foggier side. Tomatoes survived better than a lot of other plants. I can only imagine how they would have grown down in Silicon Valley with twice the sun and heat.

icelancer 9y ago

Red Roma tomatoes grown slow (3 months) and picked right before peak ripening... unbelievable diced up and served with basil and fresh mozzarella on toasted bread, lightly brushed with olive oil and sea salt.

hvidgaard 9y ago

The issue is not so much that they're fast grown or from a hothouse. But that they are grown out of season with artificial light, harvested almost green and ripe during transit. Best case they are tasteless, worst case they are bitter and IMO unfit for consumption. I grow my own in a hothouse because it's not hot enough to do so without here in Denmark. At least not in the quantities I want.