2 hours ago, throttleplate said:

Really i dont know, they taste somwhat like cardboard and styrafoam with very empty seed chambers where the seeds and gelatinous pulp and juice reside. How hard is it to grow a tomato with good rich flavor in large plantations and ship it to the grocery store?

I just always assumed they were mass produced and not fresh by the time they hit the grocery cart. I like eating them while standing next to the vine they came from 

36 minutes ago, Jar11591 said:

 
They are picked and shipped before ripe so they are harder and don’t bruise. Then sprayed with a gas that turns them red but doesn’t really ripen them before they hit store shelves. At least that’s what I’ve heard. 

That’s pretty accurate. I’ve been to a tomato plantation in Florida.

 

If they picked and packed them by the time they were red and ripe, they would be rotten and mushy by the time people bought and consumed them.

 

Just part of doing business in commercial agriculture on a large scale.

 

Best to grow your own or visit a local farmers market.

Also getting them off season from green house growers leaves them a little bland as well as hydroponics. 

The ones subway uses are crunchy and white