I can only speak for my experience in Europe, but as far as I know the biggest selection bias in tomatoes is breeding them to be resistant to bruises when trans

I can only speak for my experience in Europe, but as far as I know the biggest selection bias in tomatoes is breeding them to be resistant to bruises when transported. And that only appplies to the ones exported to countries where it's not easy to grow them. On top of that they're often picked before they are firm red (because they are more firm), with the knowledge that they will turn red over time after picking anyway. On the other hand, I'll never forget the one time a Dutch colleague went on a trip to Italy, and when I asked him afterward how it was all the talked about was one time he went to the market and bought and ate a fresh tomato there, with just a pinch of added salt, as if it was a religious experience. "You don't understand, it was like I ate a real tomato for the first time in my life! A real tomato, vanderZwan!"