We have a group of Mennonites here that sell their perfect hydroponic tomatoes at a farmer’s market...their table always has a jump-start on the other vendors promoting their produce. The tomatoes are wonderful! Off-season they sell to local restaurants.
I wonder what they’re doing to maintain the flavor? We see perfect, gorgeous tomatoes around here that are hydroponically grown, but they’re very bland tasting. I’ve always thought that growing them in soil out in the weather mattered as far as flavor, as a result.