It really doesn’t have that much to do with the variety. The biggest reason your average store-bought tomato has no taste is that they are picked green and then put in cold storage so they can be marketed over a span of months. When it’s time to market them, they pump CO2 and other gases into the cold locker, and that turns them red. But, even though they are red, you are eating a green tomato.
You’ve never tasted a really great tomato or carrots until you’ve added rock dust. A couple of years ago we also added 20 pounds of greensand from New Jersey under the tomatos, and will add more this year. It’s expensive, at Agway, but worth it. Someday we’ll see if we can find it by the trailer load in New Jersey. We just throw it on and spade it in. The rock dust also makes the soil easier to dig and retains water. For the first time we eren’t bothered by slugs eating the tomatos. The rock dust has sharp edges and they don’t like crawling over it.
Heard about it on the Coast to Coast AM radio show, then read about it on the internet, and in a book about Findhorn garden in Scotland.
About 50 years ago, I grew a batch of tomatos that was amazingly sweet and delicious. I figured it was the variety, so for many years tried different varities with no luck. Then I heard about rock dust on the radio show and realized what must have happened. The good year, had planted them inan area where granite had been quarried and the soil was loaded with the dust from drilling.
About 5 years ago I added a yard of rock dust spread all over the garden. Tried several varieties of tomatos. All were super sweet and delicious. It greatly improved the taste of carrots and beets, and to a lesser degree, other vegetables.