“Sacrifice flavor for extended shelf life. Is it worth it? Decide for yourselves...”
It sure isn’t worth it when it comes to tomatoes! I ate our last heirloom tomato, ‘Cherokee Purple’ two weeks ago in a BLT.
And then I put out the word that other than in pasta sauce and salsa that I canned this summer, there would be NO fresh tomatoes until late July of next year...as I do every year. ;)
I REFUSE to buy those red-painted tennis balls they sell as ‘tomatoes’ the remainder of the Fall, Winter and Spring! Blech!
I really like Campari tomatoes. Don’t know if they’re GMO or not, but I’ll buy them whenever they’re on sale for $1/lb...which isn’t very often.
Heirloom tomatoes are the best.
I’m too lazy to look it up now but iirc only one tomatoe (flavr savr) was GMO and it didn’t fare well in the market. Most GMO’s are machine planted/sprayed/harvested corn and soybean varieties. There several hundred varieties of things called a ‘tomatoe.’ Many large growers focused on a few varieties which grow so fast (so fast no flavor develops) and are durable enough to endure warehouses and trucks for delivery to stores. That is why many stores have crap tomatoes.