The secret is Jersey greensand.
You can buy it at your local Agway.
Put a few spoonfulls under every tomato plant when you transplant them.
You can also use rock dust from your local quarry, either alone or with the greensand.
The plants need the minerals.
Jersey tomatoes barely exist, except in very small batches.
The Jersey tomato farmer was replaced by the industry’s desire for tomatoes that can be shipped without spoiling, a long shelf life - tasteless tomatoes.
Campbell’s stopped using Jersey tomatoes long ago.
But yes they were so good you could eat a slice on an Italian roll, and it was as good as a steak sandwich.
Doesn't cause cancer, does it? (asking for a friend from Brooklyn).