A new study appears to suggest that the characteristics that make a tomato most appealing when choosing one at the store also make it the least appealing when biting into it. Apparently, it is the very same gene that can either make a tomato uniform or tasty, depending on whether it is "switched on" or not.
It sounds promising, if the industry picks up the study's suggestions. But not that I, the consumer, have this information, is there anything I can do to get a better product? Do I just look for uglier tomatoes?