It isn't just selection for being red, but other market characteristics that are at the expense of taste. Suitably thick skin, shelf life, uniform size, bruise

It isn't just selection for being red, but other market characteristics that are at the expense of taste. Suitably thick skin, shelf life, uniform size, bruise resistance, and for production disease resistance and yield per unit area in production setting. Then, they get picked green for an even longer shelf life, and gassed with ethylene to turn red before sale. That definitely is not good for flavour. But if you are in a temperate climate, people expect a consistent product through the year so that is what a supply chain that can deliver red oblong fruit steadily through the winter at a cheap price yields. Supermarkets probably also prefer dealing with suppliers that can provide a steady stream rather than periodic gluts at harvest time, so picking green and storing fruit probably allows them to be trickled onto market. A vine ripened tomato is soft and either needs to get to market and sold much quicker or there will be considerably more wastage. Heirlooms in stores are always a smaller section than the 2-3 varieties of uniform red ones (now there is the 'on the vine' gimmick where they sell clusters, which were still picked green), and generally 3-4x the price. They still probably get picked early and may be refrigerated in the supply chain so you aren't getting the same thing as you would growing it yourself. I would disagree that the demand for good tasting tomatoes is they would outcompete the crap red ones. Here, in season local 'field tomatoes' (which are picked a little early but not green so show up in the store reddish, slightly less uniform in shape) and in terms of everything but colour and presentation are superior, but are the same or cheaper in price, it's not like the bullshit tomatoes disappear in season.